Classic Lemon Bars

January 4, 2012
Lemon bars are a classic American dessert.  The crust is buttery with a light crumb while the filling is tart and slightly sweet.  Lemon season brings many heirloom varieties so take advantage and use them in this recipe.  I especially love Meyer lemons for their fragrance and less acidic quality.  Don't forget to dust your homemade lemon bars with a generous layer of snowy white powdered sugar.
Crust ingredients:
1 cup unsalted butter (melted)
4 large eggs at room temperature (beaten with a whisk til light and fluffy)
1 teaspoon baking powder
1 3/4 cups fine white sugar
1 zest of large lemon
1 juice of large lemon (or 2 small lemons- basically enough for ½ cup of juice)
4 tablespoons all-purpose flour
GREASE 9x13 inch rectangular cake pan
COMBINE crust ingredients and press with fingertips into pan
BAKE for 20 minutes
FILLING: As crust is baking combine all remaining ingredients and whisk together until well combined.
When crust is baked, remove from oven, fill with lemon filling; return to oven
BAKE for an addition 23-25 minutes (don't let the top get overbrown - see pic above for what you are looking for!)
REMOVE from oven and allow to cool for 1/2 hr on a wire rack.
Tip: To remove from baking pan, cut the bars in half and remove each half with a large flexible spatula. Then finish cutting bars into squares
DUST with sifted icing sugar and you are DONE.
Last steps - VERY IMPORTANT: Put on a pot of tea and I will be there shortly ;)

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