Classic lemon bar…a shortbread crust topped with a moist and tangy lemon filling. These are best with fresh lemon juice.
Ingredients
- For the crust:
3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
- For the filling:
2 large lemons (or 6 tablespoons of bottled lemon juice)
4 large eggs
2 cups granulated sugar
4 tablespoons all-purpose flour
1 teaspoon baking powder
dash salt
- For garnish:
additional powdered sugar
Directions
- Make the crust:
- Pre-heat oven to 350F (or 325F if using a glass pan) and grease a 13x9x2-inch baking pan for thinner bars (original vintage recipe) or a 8x8x2 baking pan for thicker bars (pictured). Cream together butter, 1-1/2 cup flour, and powdered sugar. Pat into the bottom of prepared pan. Bake 18 minutes and remove from oven. Allow to cool slightly.
- Make the filling:
- Juice the lemons and measure out 6 tablespoons of fresh lemon juice (set aside any extra for another recipe). Beat together with the rest of the filling ingredients until smooth, and pour over crust. Bake an additional 25 minutes or until the center of the filling is just set (no longer jiggly in the middle). When thoroughly cool, sprinkle with powdered sugar and cut into bars.