Lemon Bars

Lemon bars are such a nice, fresh little treat. These have a wonderful, flaky, shortbread crust with a perfectly tart, lemony filling. Yummy!

This recipe was taken from Southern Living. They have a section called Mama’s Way or Your Way? It features a mom & daughter’s version of the same dish. ‘Mama’s Way’ uses old-fashioned, time-honored methods. ‘Your Way’ is a quicker, easier version using various pre-made store-bought ingredients (think Sandra Lee’s Semi-Homemade). Not surprisingly, I always prefer Mama’s Way!! And this Mama’s recipe did not disappoint.

Lemon Bars

2 1/4 cup flour, divided

1/2 cup powdered sugar

1 cup cold butter, cut into pieces

4 large eggs

2 cups sugar

1 tsp. lemon zest

1/3 cup fresh lemon juice

1/2 tsp. baking powder

powdered sugar, for dusting

Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.

Bake at 350° for 20 to 25 minutes or until lightly browned.

Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.

Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.


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