Lemon Bars, Favorite

By MarieR

Ingredients

• Crust
• 1 cup (2 sticks; 8-ounces ) unsalted butter
• 2 cups all-purpose flour,spooned in and leveled
• 1/2 cup confectioner's sugar, spooned in and level
• Filling
• 4 large egg
• 1 3/4 cups superfine sugar
• 1/3 cup lemon juice fresh
• 1 tablespoon lemon zest freshly grated
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• confectioner's sugar for dusting

Details

Servings 1

Preparation

Step 1

Hands on: 20 minutes Total time: 1 hour, 5 minutes

For the crust:
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour, spooned in and leveled 1/2 cup strained confectioners' sugar, spooned in and leveled
For the filling:
4 large eggs
1 ¾ cups superfine sugar
1/3 cup fresh lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
Sifted confectioners' sugar, for dusting

Position rack in center of oven; preheat oven to 350 degrees. Invert a 9-by-13-inch baking pan, then tear an 18-by-16-inch sheet of heavy-duty aluminum foil and center it over the top, smooth the surface, then press it down the sides. Remove the foil, turn the pan right side up and place the foil shell in the pan, shaping it smoothly across the bottom and snugly against the sides of the pan. Using a pastry brush, grease the bottom and sides with softened butter, taking care not to tear the foil.
To make the crust: Place the butter in a medium saucepan, and heat slowly until almost melted. (Microwave works just as well) Cool until tepid. Sift together the flour and confectioners' sugar. Using a fork, stir the dry ingredients into the cooled butter. Spoon the mixture into the pan, dividing it into about eight portions. With your palm, press the dough evenly across the bottom, then press the edges with a fork. Bake for 20 minutes, or until lightly browned around the edges.
To make the filling: Start 5 minutes before the crust is finished. In bowl of an electric mixer fitted with the whisk attachment, beat the eggs on medium-high, and gradually add the superfine sugar over 2 minutes, beating the mixture until light and thickened. Add the lemon juice, zest, baking powder and salt, and beat for 1 minute longer:
To bake the cookies: Pour the filling over the hot crust. Bake for 25 to 28 minutes or longer (the top will be brown, but it also must be firm to the touch). Remove from the oven, and let cool 3 to 4 hours before cutting.
To divide into squares, lift the bar from the pan, and place on a cutting board. Pull the foil down on all sides until it lies flat. Using a sharp knife, cut into 1 1/2-by-1 3/4-inch squares. Remove the lemon squares by lifting each with a small spatula, and place on a cooling rack to air-dry for several hours. When ready to serve, dust with confectioners' sugar. Store in an airtight container layered between sheets of wax paper for up to 5 days. These squares can be frozen.
- From "Great Cookies"
- Per square: 107 calories (percent of calories from fat, 43), 1 gram protein, 14 grams carbohydrates, trace fiber, 5 grams fat (3 grams saturated), 34 milligrams cholesterol, 46 milligrams sodium.