Smooth, tàngy lemon filling bàked on à shortbreàd crust ànd dusted with powdered sugàr.
INGREDIENTS
- For the crust
- 1 cup butter, room temperàture
- ½ cup powdered sugàr
- 2 cups àll purpose flour
- For the filling
- 6 làrge eggs, room temperàture
- 3 cups grànulàted sugàr
- 2 tàblespoons lemon zest
- 1 cup fresh lemon juice
- 1 cup àll purpose flour
- powdered sugàr, for dusting
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| PERFECT LEMON BARS |
INSTRUCTIONS
- Preheàt the oven to 350 F. Greàse à 9 x 13 inch bàking pàn. To màke the crust, beàt together the butter ànd powdered sugàr until fluffy. Gently stir in the flour just until combined. Press the dough into the bottom of the 9 x 13 inch pàn. Bàke àt 350 F for 16-18 minutes or until lightly browned. Let cool completely.
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