Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, they can be made ahead."
Lots of lemon zest and lemon juice with all the pulp set these bars apart.
To remove all juice and pulp for the lemon filling, cut lemons in half and use a tiny spoon to scoop between the membranes; discard seeds.
Recipe information
Total Time
45 minutes
Yield
Makes 24
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Using electric mixer, beat butter in large bowl until fluffy. Beat in 2/3 cup powdered sugar. Add 2 cups all purpose flour, 1 cup at a time, beating until moist clumps form. Using back of fork, press dough over bottom of nonstick 13x9x2-inch metal baking pan. Bake crust until light golden, about 20 minutes.
Step 2
Meanwhile, beat 2 cups sugar and eggs in medium bowl until blended. Beat in fresh lemon juice with pulp, lemon peel, and baking powder, then remaining 1/4 cup all purpose flour for filling.
Step 3
Pour lemon filling over hot crust. Bake until filling is set in center and begins to brown on top, about 20 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.)
Step 4
Cut pastry into 24 bars. Transfer lemon bars to serving platter and dust with additional powdered sugar.
