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<\/a><\/p>\nLemon bars are one of my favorite bar cookies. \u00a0The zesty lemon, the buttery crust, the gooey center with the crunchy top covered in powdered sugar. \u00a0I love them, and I’m wishing right now I hadn’t sent so many of them up to Ben’s office!<\/p>\n
I didn’t grease my pan because I figured there is so much butter in there, they won’t stick. \u00a0The crust didn’t, but some of the filling clung a bit to the sides of the pan. \u00a0You could spray the pan with cooking spray or grease it, but it wasn’t a disaster without doing so. \u00a0Do it if you’re worried about them sticking.<\/p>\n
Mom’s Lemon Bars<\/h3>\n
Ingredients<\/em><\/p>\nCrust<\/p>\n
\n- 2 sticks (1 cup) butter, slightly softened<\/li>\n
- 1\/2 cup powdered sugar<\/li>\n
- 2 cups flour<\/li>\n
- 1\/4 teaspoon salt<\/li>\n<\/ul>\n
Filling<\/div>\n
\n- 4 eggs<\/li>\n
- 2 cups granulated sugar<\/li>\n
- 1\/4 cup flour<\/li>\n
- zest of 1 lemon<\/li>\n
- 5-6 teaspoons lemon juice, from about 1 large lemon<\/li>\n<\/ul>\n
Instructions<\/em><\/div>\n\n
\n- Sift together flour, powdered sugar and salt in a large bowl. \u00a0Cut in butter with a pastry blender until fine crumbs form and there are no huge chunks of butter. \u00a0Pat the crust mixture into the bottom of a 9×13 pan. \u00a0Bake at 350\u00b0F for 20 minutes.<\/li>\n
- About 5 minutes before the crust is done baking, in the same bowl whisk all the filling ingredients together until combined and foamy.<\/li>\n
- Pour filling mixture over warm crust, then continue to bake for 20-25 minutes.<\/li>\n
- Dust with powdered sugar while bars are warm from the oven, then let cool completely before cutting.<\/li>\n<\/ol>\n<\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/09\/lemonbars2.jpg\" "\\"lemonbars2\\"")
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