Who can resist these bars of tender-crisp shortbread topped with a sweet-tart lemon filling and a dusting of powdered sugar?

Another delicious recipe from our Family-Favorite Recipes Collection.

Lemon Bars

Crust:
2 cups all-purpose flour

1/2 cup powdered sugar
1 cup butter, slightly softened

 

Lemon Filling:
2 cups granulated sugar

2 tablespoons all-purpose flour
1 teaspoon baking powder

1/8 teaspoon kosher or sea salt

1/2 cup fresh lemon juice
4 large eggs, beaten

Powdered sugar for dusting

1. For Crust: Preheat oven to 350°F (175°C)*. Line a 13 x 9 x 2-inch baking pan with aluminum foil; grease the sides only and set aside.
2. In a large bowl, combine the powdered sugar and flour; cut in the butter, using a pastry cutter until mixture is a fine crumb. (You can also use a food processor fitted with the metal blade attachment.)
3. Press mixture onto the bottom of prepared baking pan. Bake for 15 to 20 minutes or until edges start to brown.
4. For Lemon Filling: Combine the sugar, flour, baking powder and salt in a medium mixing bowl. Stir in beaten eggs until well blended. Slowly stir in the lemon juice, mixing until mixture is just blended. Pour over the baked crust.
5. Bake for 25 to 30 minutes or until filling is set. Cool completely on a wire rack.
6. Very carefully, as the crust is tender and apt to crumble, lift using the foil lining, from pan. Dust with powdered sugar and cut into bars.

Makes 24 servings.

*If using a dark-colored baking pan, reduce the oven temperature to 325°F (160°C).

Nutritional Information Per Serving (1/24 of recipe): 201.3 calories; 37% calories from fat; 8.6g total fat; 55.6mg cholesterol; 76.2mg sodium; 27.2mg potassium; 29.5g carbohydrates; 0.3g fiber; 20.9g sugar; 29.1g net carbs; 2.3g protein.

Copyright Hope Pryor, please see Terms of Use. Photograph property of CooksRecipe.com.