Original blog post: https://spatulagoddess.com/2011/04/27/lemon-bars/

Recipe source: Betty Crocker

Time required: 2 hours

Yields: 25 pieces

Tools required:

• baking pan: 8″ x 8″
• lemon juicer
• zester
• electric beaters

Ingredients:

• 1 C flour
• ½ C butter (1 stick), room temp
• ¼ C icing sugar
• 1 C granulated white sugar
• 3 lemons (2 TBSP juice and 2 TSP grated peel)
• ½ TSP baking powder
• ¼ TSP salt
• 2 eggs, room temp
• 4 drops yellow food colouring (optional)

Instructions:

1. Preheat oven to 176°C / 350°F.
2. In a medium bowl, use a wooden spoon to cream together: butter, flour, and icing sugar. It will form a ball.
3. Place dough into ungreased baking pan, press it flat with your hand. (The book says that if the dough is sticky, to dip your fingers in water, but I didn’t notice a problem.)
4. Bake 20 minutes.
5. Meanwhile…with a mixer on High, beat: granulated sugar, lemon juice, lemon peel, baking powder, salt, and eggs. Add everything at once, beat 3-4 min until fluffy.
6. As soon as crust is finished baking, pour liquid onto hot crust.
7. Bake 25-30 min.
8. Test for doneness by lightly pressing down onto the top, when it’s done, the top will spring back up, but if it leaves an indentation it’s not done.
9. Cool 1 hour (in pan).
10. Cut into squares and sprinkle with icing sugar.