Sunshine “Lemon Bars”
Lemon bars are a classic cookie, with a shortbread crust and a lemon “curd” filling, dusted with powdered sugar. It is alleged that Betty Crocker developed this recipe in 1963. There are different variations I’ve seen in numerous recipes. I like this version, best, because the shortbread crust is made with confectioner’s sugar, which gives it a brilliant tender texture. For the filling, I’ve increased the fresh lemon juice and added extra lemon zest. I particularly enjoy these bright and lemony tasting cookies with a cup of hot tea. (Recipe adapted from Sunkist). Please click on the source, my blog, to see how I made these.
- 1/2 cup butter, softened
- 1 cup flour
- 1/4 cup powdered sugar
- Zest of 1 lemon
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 2 eggs, beaten
Preparation time 20mins
Cooking time 60mins
Adapted from afeastfortheeyes.net
Note: I like to double the ingredients, and bake this in a 9×13 baking pan; otherwise use an 8″ square baking pan.
Prepare your baking pan with non-stick spray. I like to make a parchment paper “sling”, which I clamp down with small metal binder clips (great tip).
Mix butter, flour and powdered sugar until fine and crumbly, pat into bottom of a 9 inch square pan. (Tip: I pulse the crust ingredients in my food processor, which makes the job quick and straightforward.)
Bake at 350°F for 15 minutes.
Sift the sugar, flour and baking powder.
Mix the lemon juice, grated peel, sugar, flour, baking powder and eggs and pour over the baked crust.
Place in a 350°F oven and bake for 25 minutes.
Allow to cool for at least 30 minutes. If using a sling, lift out of the pan and cut the bars into about 24 cookies.
Dust with powdered sugar and serve.
Store in an airtight container.