These easy-to-make lemon bars taste delicious, take only about an hour total, and use only one bowl and one pan. So easy that kids can make these.
- 7 Tbsp. butter (salted or unsalted)
- 1 C. (base) and 2 tsp. (filling) flour
- 1/4 C. confectioner’s (icing) sugar, plus more for dusting
- 2 eggs
- 1 C. sugar
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 lemon (zest + 2 Tbsp. juice)
- Pre-heat oven to 350ºF
- Put butter in an 8″ x 8″ pan and place it in the oven to melt the butter (should take about 5 minutes depending on how long you’ve been pre-heating the oven)
- When butter has melted, add 1 C. flour and 1/4 C. confectioners’ sugar directly into pan. Stir until combined then flatten into pan using a fork. Bake this base for 15 minutes
- Beat eggs and sugar in medium bowl until fluffy
- Add the remaining ingredients except the confectioners’ sugar needed for dusting (2t. flour, zest of the lemon, 2 Tbsp lemon juice, 1/2 tsp. baking powder and 1/4 tsp salt) and blend until combined
- When base has baked for 15 minutes, remove it from the oven and evenly spread the lemon layer on top of the hot base.
- Return pan to the oven and bake for 20-25 minutes more.
- Remove the bars when they start to brown on the edge. Let them cool in the pan.
- When bars are cool, using a small sieve, sprinkle the confectioners’ sugar on top. Cut into squares.
- Because you are using the zest, make the effort to use an organic lemon (if you don’t already only use organic)
- The amount of lemon juice can vary a little — generally use all the juice from one lemon. I prefer the more tart regular (non-Meyer) lemons for this recipe
- The edges get chewy – and the edge pieces are the most popular
- It doesn’t matter when you sprinkle the extra confectioners’ sugar — before or after cutting, as long as the bars have cooled long enough for the sugar not to melt.
Williams-Sonoma Kids Cookies is the source for this — fabulous cookies that are easy to make for kids and adults alike.
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