I love lemon bars. They are like little squares of sunshine in your mouth. They are always a hit at potlucks and bake sales. I found this recipe that is so simple, you'll never want to use a box mix again.
LEMON BARS
1 cup butter, softened
2 cups flour + 2 Tablespoons flour (save for lemon "filling")
1 cup confectioners' sugar + 2 Tablespoons confectioners' sugar (save for dusting)
4 eggs
2 cups granulated sugar
1/4 cup lemon juice
1 Tablespoon lemon zest
2 cups flour + 2 Tablespoons flour (save for lemon "filling")
1 cup confectioners' sugar + 2 Tablespoons confectioners' sugar (save for dusting)
4 eggs
2 cups granulated sugar
1/4 cup lemon juice
1 Tablespoon lemon zest
1. Preheat oven to 325 degrees F.
2. With an electric mixer beat together the butter, 2 cups of flour and 1 cup of confectioners' sugar until completely blended.
3. To form your crust, press the mixture into the bottom of your 13 x 9 x 2 inch pan, evenly covering the bottom. Bake for 20 minutes until light golden brown.
4. In a bowl combine eggs, 2 Tablespoons of flour, granulated sugar, lemon juice and lemon zest and whisk together.
5. Pour the mixture over crust and bake at 325 degrees F for 30 minutes, until set. (You will know it's ready to remove from the oven when the filling no longer jiggles.)
6. Place lemon bars on a wire rack and let them cool to room temperature.
7. Using a wire strainer, sprinkle the tops of the cooled lemon bars with the remaining 2 Tablespoons of confectioners' sugar.
8. Cut the bars into 24 pieces and enjoy.
2. With an electric mixer beat together the butter, 2 cups of flour and 1 cup of confectioners' sugar until completely blended.
3. To form your crust, press the mixture into the bottom of your 13 x 9 x 2 inch pan, evenly covering the bottom. Bake for 20 minutes until light golden brown.
4. In a bowl combine eggs, 2 Tablespoons of flour, granulated sugar, lemon juice and lemon zest and whisk together.
5. Pour the mixture over crust and bake at 325 degrees F for 30 minutes, until set. (You will know it's ready to remove from the oven when the filling no longer jiggles.)
6. Place lemon bars on a wire rack and let them cool to room temperature.
7. Using a wire strainer, sprinkle the tops of the cooled lemon bars with the remaining 2 Tablespoons of confectioners' sugar.
8. Cut the bars into 24 pieces and enjoy.
Peace...and I'm outta' here.
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