Mom's lemon bars, the perfect balance of sweet and tart with a crumbly cookie base.
Course Dessert
Keyword bar cookies, easy dessert, lemon bars
Servings 20bars
Author Tasia ~ TwoSugarBugs
Ingredients
1cupall purpose flour
¼cuppowdered sugar
½cupbutter
2large or extra large eggs
1cupgranulated sugar
½teaspoonbaking powder
½teaspoonsalt
3tablespoonsall purpose flour
3tablespoonslemon juice
2teaspoonslemon zestuse zest from two lemons
Instructions
Preheat oven to 350°F.
Line an 8x8 or 9x9 inch pan with parchment paper, leaving some overhang (to assist with pulling them from the pan). Either size pan works. I prefer them a bit thicker so I like the 8x8.
Blend flour, powdered sugar and butter together with a pastry cutter, a fork or your clean hands until a meal like mixture is achieved. Press crust into prepared pan. Bake approximately 15-20 minutes, until edges are slightly browned.
Remove crust from the oven and allow to cool slightly while you prepare the filling. Leave oven on.
In a medium bowl, whisk together eggs, sugar, baking powder, salt, flour, lemon juice and lemon zest. Pour mixture over baked crust. Return pan to the oven and bake another 20-25 minutes until mixture is set.
Cool bars in the pan on a cooling rack. Dust with powdered sugar, cut into bars of your desired size.
Notes
You will get the cleanest cuts if your bars are chilled when you cut them. Use a sharp knife and wipe it clean between each cut.It’s best to store lemon bars in the refrigerator. They are fine at room temperature for several hours.They can be served cold or at room temperature.