- 24
Ingredients
- 1 cup unsalted butter (2 sticks) -- room temperature
- 2/3 cup powdered sugar
- 2 1/4 cups all purpose flour
- 2 cups sugar
- 4 large eggs
- 7 tablespoons fresh lemon juice (with pulp)
- 1/4 cup lemon peel (from 6 large lemons) -- finely grated
- 1 teaspoon baking powder
- additional powdered sugar
Preparation
Step 1
Preheat oven to 350 degrees. Using electric mixer, beat butter in large
bowl until fluffy. Beat in 2/3 cup powdered sugar. Add 2 cups all purpose
flour, 1 cup at a time, beating until moist clumps form. Using back of
fork, press dough over bottom of nonstick 13x9x2-inch metal baking pan.
Bake crust until light golden, about 20 minutes.
Meanwhile, beat 2 cups sugar and eggs in medium bowl until blended. Beat
in fresh lemon juice with pulp, lemon peel, and baking powder, then
remaining 1/4 cup all purpose flour for filling.
Pour lemon filing over hot crust. Bake until filling is set in center and
begins to brown on top, about 20 minutes. Transfer pan to rack and cool
completely. (Can be made 1 day ahead. Cover and refrigerate)
Cut pastry into 24 bars. Transfer lemon bars to serving platter and dust
with additional powdered sugar.
TEST-KITCHEN TIP: To remove all juice and pulp for the lemon filling, cut
lemons in half and use a tiny spoon to scoop between membranes; discard
seeds