Mom’s Lemon Bars
A delicate shortbread crust topped with a tart-sweet, perfectly gooey lemon custard. My Mom's Lemon Bars are the best!
Servings: 24 bars
- 1 cup butter softened
- 1/2 cup powdered confectioners' sugar
- 2 cups all-purpose flour
- 4 eggs
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 2 lemons juiced (approximately 1/2 cup fresh lemon juice - use Meyer lemons if available)
- 2 teaspoons lemon zest optional
- 1/4 cup all-purpose flour
Preheat oven to 350 degrees.
In a medium bowl, use an electric hand mixer to blend together softened butter, 2 cups flour and 1/2 cup powdered sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9" x 13" inch pan. Bake for 18 to 20 minutes or till lightly golden at edges.
While base layer is baking prepare the topping. In medium sized mixing bowl, whisk eggs well. Add 2 cups granulated sugar and 1/4 teaspoon salt and whisk to combine. Whisk in lemon juice and lemon zest (if using). Finally, whisk in 1/4 cup flour until well incorporated. Pour over the warm, baked crust. Return to the oven for an additional 18 to 20 minutes at 350 degrees until topping appears to be set and is just beginning to lightly brown.
Allow to cool completely then sprinkle surface liberally with powdered sugar. Cut into serving sized pieces and store in an airtight container.
Calories: 201kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 113mg | Potassium: 71mg | Fiber: 1g | Sugar: 18g | Vitamin A: 301IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg