Name: The Best Easy Roast Beef Recipe For Easter Dinner
Ingredients: Preheat your oven to 350°.; Right as your oven preheats, take out your roast and let it sit uncovered on the counter for about a half hour.; Tie your roast with cooking twine, if need be. After it’s tied, make a slit in the roast and stuff your garlic right inside of it.; Taking your olive oil, salt, pepper, rosemary, and thyme, rub everything around the roast until the entire surface area is completely covered.; Put your roast in a cast iron pan or deep baking dish.; Cook, uncovered, using the following directions: 18 minutes/lb for rare; 20 minutes/lb for medium; 25 minutes/lb for well done; Once your roast has reached its desired temperature, remove from the oven and loosely cover with foil.; Let the roast rest for 10-15 minutes, absorbing all of the juices.; Untie, slice thin, and enjoy this delicious recipe right from your easter table!

Ingredients

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For the Crust:

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
A pinch of salt

For the Lemon Filling:

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
1/2 cup freshly squeezed lemon juice
Zest of 2 lemons
Powdered sugar for dusting (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
In a medium-sized bowl, combine the flour, softened butter, granulated sugar, and a pinch of salt.
Mix until the dough comes together.
Press the dough evenly into the bottom of the greased baking pan.
Bake the crust in the preheated oven for 15-20 minutes, or until it’s lightly golden.
In a separate bowl, whisk together granulated sugar and flour.
Add eggs one at a time, whisking well after each addition.
Stir in the freshly squeezed lemon juice and lemon zest until the mixture is smooth.
Pour the lemon filling over the baked crust.
Bake in the preheated oven for an additional 20-25 minutes or until the edges are set, and the center is slightly firm.
Let it cool completely in the pan on a wire rack.
Once cooled, refrigerate the lemon bars for at least 2 hours, ideally overnight, to allow them to set.
Once chilled, cut into squares or bars.
Dust the tops with powdered sugar before serving.