Posted by fourclankitchen on November 13, 2011
- Everyone has their favorite lemon bar recipe. I dislike very eggy lemon bars because their yolkiness interferes with the combined brightness and delicacy of the lemon and butter. This recipe (adapted barely, from Betty Crocker) is lovely and doesn’t involve the tedious beating of eggs or a cumbersome crust preparation. It is fast, buttery, lemony and delicious. Its the perfect dessert for when you have a large number of guests. I have made only one change to the original recipe: I doubled the amount of lemon juice the original recipe calls for. If that is not your thing, you can go back down to the 2 tbs. the original recipe calls for. One more thing: this recipe is almost better with lime than with lemon, so use whatever you have. I bet it would be great with Meyer lemons as well.
- 1 cup all-purpose flour
- 1 stick (1/2) cup salted butter, softened
- 1/4 cup powdered sugar
- 1 cup granulated sugar
- 2 teaspoons grated lemon peel, if desired
- 2-4 tablespoons lemon juice
- 1/2 teaspoon baking powder
- 1/4teaspoon salt
- 2 eggs
- 1. Heat oven to 350ºF.
- 2. Mix flour, butter and powdered sugar. Press into ungreased 8×8 square pan, building up 1/2-inch edges.
- 3. Bake the crust for 20 minutes.
- 4. Beat granulated sugar, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light, pale yellow and fluffy. Add the lemon peel and mix briefly. Pour over hot crust.
- 5. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.