My sister gave me this recipe a while back, but I had put it in my ever-growing stack and managed not to make it for, well… years. I’ve never had much luck with lemon bars. Today, though, it’s briefness and simplicity beckoned me. And am I ever glad it did! The flavor is subtle and just sweet enough. The crust is very light. The filling isn’t sticky, as I’ve found with someother lemon bars. And did I mention simple? They are a perfect summer treat.
First, the crust. Combine 2 cups of all-purpose flour and 1/2 cup of powdered sugar. Cut in 3/4 cup (1 & 1/2 sticks) of butter into the flour mixture using either a pastry blender or a fork. The mixture should be coarse and meal-like. Press this mixture firmly into an ungreased 9×13-inch pan. Bake at 350 degrees for 20-25 minutes or until lightly browned.
For the filling, combine 1/2 cup of AP flour and 1/2 teaspoon of baking powder. In another bowl, combine 4 beaten eggs, 2 cups of sugar, and 1/3 cup of lemon juice. Add dry ingredients and pour over baked crust. Bake at 350 degrees for 25 minutes or until lightly browned. Dust with powdered sugar.
Once they have cooled, cut them into bars and enjoy. Be warned, though, that it will be hard to eat just one.