With the abundance of lemons coming out of my tree, I have started to use lemons daily so this afternoon I made up a batch of Lemon Bars. Love them!
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup confectioner's (powdered) sugar
1 cup all purpose flour
1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice (about two large lemons)
1 tablespoon grated lemon jest (2 lemons)
2 tablespoons all purpose flour
Preheat oven to 350 degrees (177 C) and place rack in center of oven. Grease with butter or cooking spray a 8 x 8 inch pan.
FOR CRUST: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased 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.
FOR 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 is set. Remove from oven and place on a wire rack to cool.
To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.
Yield: 16 squares