If you love the tanginess of fresh lemons, this recipe is for you. I love the buttery crust and the way the luscious lemon filling forms like magic. The wonderful thing about these bars is that they do freeze. Just leave the powdered sugar off until you take them out of the freezer and are ready to serve them. You will love how easy these are to make. Enjoy...
2 cubes (1/2 pound) Unsalted Butter - at room temperature
1/2 cup Granulated Sugar
2 cups Flour
1/8 teaspoon Salt
With your mixer, cream together the Butter and Sugar until light yellow in color. Add the Four and Salt and mix - just until combined. Gather the dough into a ball. Press Dough into the bottom of a 9”x13”x2” baking pan. Bake the crust for 15 to 20 minutes at 350˚ - until slightly browned. Cool on wire rack.
6 Extra Large Eggs - at room temperature
3 cups Granulated Sugar
2 Tablespoons Grated Lemon Zest
1 cup Fresh Squeezed Lemon Juice (3 or 4 Large Lemons)
1 cup Flour
Powdered (Confectioners) Sugar - for dusting after baked
Whisk together the Eggs, Sugar, Lemon Zest, Lemon Juice and Flour. Pour this mixture over the baked crust.
Bake for 30 to 35 minutes at 350˚ - until the filling is set. Allow to cool to room temperature. Cut into bars or triangles. Dust with Powdered sugar.
If you want to freeze these bars, I suggest leaving the Powdered Sugar off until you remove them from the freezer and are ready to serve them.