This recipe is a keeper and is so easy to make. It's been in our family for 50 years! I haven't found a better lemon bar anywhere and I've tried a lot!
2Tbsplemon juiceor enough to get proper consistency for drizzling
3/4cuppowdered sugar
Instructions
Cut together butter, 1 cup flour and 1/4 cup powdered sugar and press into 8 x 8 pan.
Bake for 15 minutes at 350 degrees.
Mix together sugar, 2 Tbsp flour and baking powder
Add in eggs, juice of one lemon (about 2 Tbsp.) and the zest from the lemon.
Pour this mixture over baked crust and bake for 20-25 minutes at 350 degrees or until edges are golden brown and mixture is set.
Glaze
Mix together 3/4 cup powdered sugar with 2 Tbsp lemon juice or enough to make glaze soft enough to drizzle over lemon bars while they are still warm.
Cool and cut.
Video
Notes
Two of my favorite tools when working with lemons are this lemon juicer and a microplaner for zesting.Doubling this recipe is easy and works great. Just use a 9x13 inch pan if you are doubling it. Bake time should be the same.Allow the bars to cool completely before cutting or they will be gooey on the inside. I usually put mine in the refrigerator to chill.To freeze lemon bars: Freeze them before sprinkling with powdered sugar. Be sure to let the bars cool completely. You can freeze them whole by removing them from the pan and wrapping the entire amount in plastic wrap and then a layer of foil. You can freeze individual bars by wrapping them each in plastic wrap and foil. They will keep in the freezer for up to 3 months. Thaw overnight in the fridge and then dust with powdered sugar before serving.