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These have the
superbly strong flavor of lemon...
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CRUST: |
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2
sticks |
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unsalted butter, at room temperature |
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2/3
cup |
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powdered sugar |
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2
cups |
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flour
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FILLING: |
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2
cups |
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granulated sugar |
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4
large |
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eggs |
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½
cup |
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fresh lemon juice with the pulp |
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¼
cup |
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finely grated lemon peel (you'll need
about 6 large lemons) |
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1
tsp |
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baking powder |
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¼
cup |
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flour |
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additional powdered sugar for dusting |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
In a large
bowl, beat butter with an electric mixer until
fluffy. Beat in 2/3 cup powdered sugar. Add 2
cups of flour a little at a time, beating until
lumps form. |
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3 |
Press dough
over the bottom of a nonstick 13x9" metal baking
pan (use a fork to press). Bake until crust is
light golden, about 20 minutes. |
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4 |
While crust
is baking, beat sugar and eggs in a medium bowl
until blended. Beat in lemon juice and peel,
baking powder, and then flour. |
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5 |
Pour lemon
filling over hot crust. Bake until filling is
set in the center and browns on top (about 20
minutes). Transfer to rack to cool. |
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6 |
When
completely cooled, cut into bars. Dust with
powdered sugar. |
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Yield: 24 bars |
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Cooking Tips |
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*These bars may be
made one day ahead. Cover and refrigerate until ready to
serve. |
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