Ingredients: |
Ingredients: Shortbread Crust:
1 c. Butter, room temperature
2 c. White Flour
½ c. Powdered Sugar
Lemon Filling:
2 c. Sugar
¼ c. White Flour
1 tsp. Baking Powder
2 tsp. Lemon Rind
4 Eggs, slightly beaten
4 tbsp. Fresh Lemon Juice (1 - 2 lemons depending on the size)
Powdered Sugar for dusting on top of bars (optional)
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Directions: |
Directions:Preheat the oven to 350°F.
Line the bottom and sides of a 9×13 glass baking dish with parchment paper, leaving an overhang on the sides to lift the finished bars out for cutting. Then spray the sides of the glass dish with Pam. Baking in a metal pan causes a slightly metallic flavor in the lemon bars.
Mix flour, powdered sugar, and butter by hand, mixer, or food processor until it forms a dough-like consistency.
Pat mixture down firmly into the lined glass dish.
Bake for 25 minutes until it's a light golden color.
While the crust is baking, whisk together sugar, flour, baking powder, and lemon rind. Add beaten eggs and lemon juice to dry ingredients and mix by hand.
Pour over the crust while it is still warm.
Return to the oven & bake 25 minutes longer or until the center is relatively set and no longer jiggles.
Remove bars from the oven and cool at room temperature (about 30 minutes). Then place in the refrigerator for 1-2 more hours until chilled.
Once cool, lift the bars out of the glass dish using the parchment paper overhang on the sides. Cut into squares with a sharp knife. For clean square cuts, dampen the knife with a wet paper towel and wipe the knife between each cut.
Dust the squares with powdered sugar close to the time of serving. Some of the powdered sugar will melt into the lemon filling.
Cover and store leftover lemon bars in the refrigerator. They freeze well also. |
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