Lemon Bars

Lemon Bars:

Shortbread Crust:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup powdered sugar
1 cup all purpose flour
1/8 teaspoon salt

Lemon Filling:

1 cup  granulated white sugar
2 large eggs
1/3 cup fresh lemon juice

1 tablespoons grated lemon zest
2 tablespoons all purpose flour

powdered sugar (for garnish)
lemon zest (for garnish)

Preheat oven to 350 degrees and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan.

Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool.

 

Dust with powdered sugar and sprinkle some lemon zest over the top of each. Then cut into squares.These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.