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.

Course Dessert

Cuisine American

Keyword Lemon Bars

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 93kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Ingredients

CRUST:

1/2 cup butter softened
1 cup flour
1/4 cup powdered sugar

FILLING:

Lemon Zest one lemon
1/4 cup lemon juice about 2 lemons
1 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder

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

Nutrition