Classic Lemon Bars
Description
Last week, for about point five seconds, I entertained the idea of making petits fours for a baby shower. I’m so glad I came to my senses. In fact I’m so glad I tossed out all of my grand ideas: stork-shaped frosted cookies, a baby-buggy cake, mini baby brownie pops.
Ingreadient :
- ½ lb. (226 g) unsalted butter, room temperature
- 2/3 cup (80 g) powdered sugar
- 2 cups (256 g) all-purpose flour
- pinch salt
- 2 cups (400 g) sugar
- 4 eggs
- 7 tablespoons lemon juice
- ¼ cup lemon zest
- 1 tsp. baking powder
- ¼ cup (32 g) all-purpose flour
- pinch salt
- powdered sugar for dusting
Direction :
- Preheat the oven to 350ºF.
- Beat butter till fluffy. Beat in the powdered sugar. Beat in the flour one cup at a time. Add a pinch of salt. Press the dough into the bottom of a 13x9x2-inch pan. Bake crust till golden, about 20 to 25 minutes.
- Beat sugar with eggs until blended. Add lemon juice and zest, baking powder, flour and salt, and beat until blended. Pour filling over hot crust. Bake until the filling is set in center and begins to brown on top, about 20 minutes.
- Dust with powdered sugar before serving.
