- 2 cups flour
- ½ cup powdered sugar
- 1 cup unsalted butter
- 1 ½ cups sugar
- ¼ cup flour
- 1 teaspoon baking powder
- 6 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 4 eggs
- 1 tablespoon powdered sugar
Combine 2 cups flour and ½ cup powdered sugar in a medium bowl.
Cut in butter with a pastry blender (or fork) to make fine crumbs.
Press mixture into a 9×13-inch baking pan, pressing ½ inch up the sides.
Bake at 350 F for 15-20 minutes, until just golden brown at edges.
For filling, mix sugar, ¼ cup flour and baking powder; add lemon juice, lemon zest and eggs. Pour mixture over hot crust. Bake 20 additional minutes at 350 F. Cool completely.
Sprinkle lightly with powdered sugar. Cut into bars.
Recipe Adjustment for Lemon Bars:
Select diet; follow recipe using substitutions below.
Reduced Sodium: No changes.
Reduced Cholesterol: Use 1 cup margarine in place of unsalted butter, and 1 cup Egg beaters in place of eggs. 0 mg cholesterol per serving.
Reduced Calorie: No changes.
Diabetic Exchanges (for original recipe): Not recommended.