Lemon Bars

OMG!!! These lemon bars turned out completely perfect & delicious! I LOVE this recipe and I ate so many of these while cutting them up early this morning. Easy peasy to make and absolutely scrumptious. It took a total of 2 lemons for the needed zest & juice and the rest of the ingredients are so basic that you are sure to have them already in the pantry or fridge. Tart but sweet with a crunchy shortbread like crust. My crust was a nice shade of golden brown and had no sogginess or softness whatsoever. The crust was sturdy with a nice snap to it when you bit into it. Yeah, these were heavenly.
Take some time today to make these lovely lemon bars

Microplan grater is the way to go. Makes the perfect fluffy lemon zest.

I previously would just squeeze my lemons by hand into a measuring cup - then I would fish out the seeds. I've had this lemon juicer for about 2 years now and love it. Very well made and catches all the seeds. You can really get your weight behind it and squeeze every little bit of juice out of the lemon half.

Mmmmm...I wish you could taste this crust. Very very buttery and crunchy. Perfect, really.

Lemon Bars

For the shortbread crust:

1 cup butter

1/2 cup powdered sugar

2 cup flours

For the lemon filling:

4 eggs

2 cup sugars

4 tablespoons fresh-squeezed lemon juice

Zest of 2 lemons

4 tablespoons flour

1 teaspoon baking powder

1/2 teaspoon salt

Powdered sugar for sprinkling

1. Preheat oven to 350 degrees. Cream butter and powdered sugar. Stir in flour and spread the mixture over the bottom of a 13x9 inch cake pan. Bake about 15 minutes, or until lightly browned.

2. While crust is baking, prepare lemon filling. Lightly beat eggs, then stir in sugar, lemon juice and lemon rind. Stir together flour, baking powder and salt; stir into egg mixture. Spread the mixture over the crust, put it back in the oven and bake until the filling is set and just beginning to brown, 20 to 25 minutes. Put the pan on a rack, and when completely cooled, cut into squares. Remove the cookies from the pan and sprinkle them with powdered sugar sifted through a wire strainer.