A classic recipe for rich and tangy lemon bars. A buttery shortbread crust is topped with a sweet, gooey lemon custard filling that’s baked to perfection and dusted with powdered sugar.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Crust: | |
| 2 Cups | Sifted All-Purpose Flour |
| ½ Cup | Sifted Confectioners’ Sugar (Powdered Sugar) |
| 1 Cup (2 sticks) | Butter, cold and cubed |
| For the Filling: | |
| 4 | Beaten Eggs |
| 2 Cups | Granulated Sugar |
| ⅓ Cup | Lemon Juice |
| ½ Cup | All-Purpose Flour |
| ½ Teaspoon | Baking Powder |
| For Dusting | Additional Confectioners’ Sugar |
Instructions
- Make the Crust: Preheat your oven to 350°F.
- In a large bowl, sift together the 2 cups of flour and ½ cup of confectioners’ sugar.
- Cut in the cold butter with a pastry blender or your fingers until the mixture clings together.
- Press this crust mixture firmly and evenly into the bottom of an ungreased 13x9x2 inch baking pan.
- Bake for 20 to 25 minutes, or until the crust is lightly browned.
- Make the Filling: While the crust is baking, beat together the four eggs, 2 cups of granulated sugar, and ⅓ cup of lemon juice in a medium bowl.
- In a separate small bowl, sift together the ½ cup of flour and ½ teaspoon of baking powder. Stir this into the egg mixture until just combined.
- Final Bake: Pour the filling over the hot baked crust.
- Return to the oven and bake for an additional 25 minutes.
- Sprinkle with additional confectioners’ sugar while the bars are still warm.
- Let the pan cool completely on a wire rack before cutting into bars.
Note
As the card mentions, the filling “will seem runny but once cool should congeal.” This is normal for lemon bars; they will set up firmly as they cool.
