Lemon Bars

I love lemon desserts, what can I say.  Here’s one I’d like to share with you.  It’s quite easy to make and tastes deliciously tangy.

LEMON BARS

CRUST

2 cups FLOUR
1/2 cup sifted CONFECTIONERS’ SUGAR
1 cup (2 sticks) BUTTER, frozen

FILLING
4 EGGS, beaten
2 cups SUGAR
1/3 cup LEMON JUICE
2 teaspoons LEMON ZEST
1/4 cup FLOUR
1/2 teaspoon BAKING POWDER

CONFECTIONERS’ SUGAR, for dusting

FOR THE CRUST:

Adjust oven rack to middle position; heat oven to 350 degrees. Lightly butter a 9 x 13-inch baking dish and line with parchment paper.

Whisk the dry ingredients together in a large bowl. Grate the frozen butter (using the large holes of a box grater) into the dry mixture. Toss the butter pieces to coat, then rub the pieces between your fingers for a minute, until the flour turns coarse. Pour the mixture into the lined pan and press firmly with your fingers to form an even crust. Bake for 20-25 minutes, or until golden brown.

FOR THE FILLING:

Whisk eggs, sugar, flour and baking powder together in a medium bowl. Add the lemon juice and zest and stir well. Pour mixture into the pan on top of the warm crust.

Bake for 20 minutes, or until the filling feels firm when touched lightly. Transfer the pan to a wire rack and cool for 30 minutes. Grasp the parchment and carefully lift the bars onto a cutting board. Cut into serving size squares or bars, wiping your knife clean between cuts if necessary. Sieve confectioners’ sugar over bars and serve.