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.
2 cups all-purpose flour
1 cup unsalted butter (melted)
1 teaspoon baking powder
4 tablespoons all-purpose flour
PREHEAT oven to 350F
GREASE 9x13 inch rectangular cake pan
COMBINE crust ingredients and press with fingertips into pan
BAKE for 20 minutes
When crust is baked, remove from oven, fill with lemon filling; return to oven
REMOVE from oven and allow to cool for 1/2 hr on a wire rack.
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 ;)