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2 cups unbleached all-purpose flour
½ cup plus 2-3 Tbs. confectioners’ sugar
pinch of salt
1 t. finely grated lemon zest
1 cup (2 sticks) butter, room temperature
4 large eggs
2 cups granulated sugar
1 Tbs. finely grated lemon zest
6 Tbs. freshly squeezed lemon juice
2 Tbs. unbleached all-purpose flour
1 t. baking powder
Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan.
To make the cookie crust, combine the flour, confectioners’ sugar and salt. Add the lemon zest and butter, mixing until thoroughly blended. Using the heel of your hand or the back of a spoon, gently spread the mixture over the bottom of the pan. Bake for 20 minutes.
While the crust is baking, prepare the filling. Beat the eggs until light. Gradually add the sugar, beating until think and lemon colored. Add the lemon zest, lemon juice, flour, and baking powder, blending until well combined.
Pour the lemon mixture over the still warm baked cookie crust.
Bake for 20-25 minutes, until the top is golden brown. The filling should be soft.
To garnish, sift the remaining 2-3 Tbs. confectioners’ sugar over the cookies while they are still warm. Cook on a rack for at least 30 minutes before cutting into squares of bars.
Makes about 35 bars.
©Sally Bernstein, 2005