Course: Dessert  | Servings: 16 bars

Ingredients:

For the Crust

1/2 cup butter (or margarine), softened

1/4 cup confectioners sugar

1/2 tsp vanilla

1 1/4 cup all purpose flour

1/4 tsp salt

 

For the Filling

1/4 cup butter (or margarine), melted

3/4 cup granulated sugar

1/2 cup lemon juice – from approximately 2 lemons

1/2 tbsp lemon zest, to taste – approximately 1-2 lemons

1/3 cup flour

1 tsp baking powder

1/8 tsp salt

Confectioner’s Sugar, for topping

Instructions:

  1. Preheat oven to 350F. Grease 8×8 glass baking dish, or fully line with parchment paper.
  2. In a large bowl, stir softened butter, confectioners sugar, and vanilla. Add flour and salt and stir until combined.
  3. Press into bottom of baking dish, reaching up the edges of the dish about an inch (to prevent filling from going beneath crust). Bake for 16-18 minutes, or until crust has just begun to turn a light golden color.
  4. While crust is baking, prepare your filling. In a large bowl whisk together melted butter, sugar, lemon juice, and lemon zest.
  5. In a small bowl, stir together flour, baking powder, and salt. Whisk dry ingredients into wet until combined. Pour over warm crust, and bake for 18 minutes, or until bubbles have formed all over the top, and bars have begun to set (The middle will still be a bit jiggly, but set up more as it cools.)
  6. Cool completely in pan on a wire rack, or chill in refrigerator. Cut into 16 squares with sharp knife. Dust with confectioner’s sugar immediately prior to serving. These are best served chilled. Store covered in the refrigerator.