Lemon Bars are a rich and wonderful treat with the buttery crumbly crust, creamy tart lemon and magical sprinkling of powdered sugar on top.
This recipe is from Southern Living magazine, contributed by Trisha Stevens of Scottsdale, Arizona.
Luscious Lemon Bars
2 1/4 cups all purpose flour
1/2 cup powdered sugar
1 cup (that's 2 sticks) cold butter, cut into pieces
4 large eggs
2 cups sugar
2 lemons, zested and juiced
1/2 teaspoon baking powder
powdered sugar to sprinkle on top
Preheat the oven to 350 degrees. Line bottom and sides of a 13x9 inch pan with foil or parchment paper, allowing 2 to 3 inches to extend over sides. Lightly grease paying attention to the sides, where it is more likely to stick.
Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a fork, or smash it into the flour by squeezing it between your finger tips. Press into bottom of the pan and bake at 350 for 20 to 25 minutes or until lightly browned. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Make sure you have at least 1/3 cup lemon juice and at least 1 teaspoon lemon zest. I like LOTS o' lemon, so I used 1 tablespoon zest, and more than 1/3 cup juice. Stir together the baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust and bake at 350 for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack about 30 minutes. Remove foil, and cut into bars. Sprinkle with powdered sugar.