The Best Classic Lemon Bars
This is a classic cookie bar, that was originally developed by Betty Crocker recipes in the 1960's. The first time that I ate one, I was smitten. A buttery shortbread crust, with a gooey lemony filling, topped by a dusting of powdered sugar. So bright. Both sweet and tart. So addictive! When our lemon tree provides its annual bounty, these are first on my list.
Servings 24
Ingredients
CRUST:
- 1/2 cup butter softened
- 1 cup flour
- 1/4 cup powdered sugar
FILLING:
- Zest of 1 lemon
- 1/4 cup fresh lemon juice about 2 lemons
- 1 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 2 eggs beaten
FILLING:
Instructions
- Prepare your baking pan with non-stick spray. I like to make a parchment paper "sling", which I clamp down with small metal binder clips (great tip).
Crust:
- Mix butter, flour and powdered sugar until fine and crumbly, pat into bottom of a 9 inch square pan. (Tip: I pulse the crust ingredients in my food processor, which makes the job quick and easy.)
- Bake at 350°F for 15 minutes.
Filling:
- Sift the sugar, flour and baking powder.
- Mix the lemon juice, grated peel, sugar, flour, baking powder and eggs and pour over the baked crust.
- Place in a 350°F oven and bake for 25 minutes.Once completely cool, dust with powdered sugar.
Notes
Note: I like to double the ingredients, and bake this in a 9x13 baking pan; otherwise use an 8" square baking pan.
Recipe source: Sunkist