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Lemon Bars

by Sally Bernstein

Serves 4


Cookie Crust:

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

Lemon Filling:

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

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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