As summer is slowly coming to a close I knew I needed to make my favorite lemon bars. This recipe has been a favorite of mine for years. Originally from a Cooking Light magazine from around 1999, I love to make these during the hot days of summer for their cool citrus flavor. And being a Cooking Light recipe I never feel guilty enjoying a couple pieces.
A shortbread crust with a smooth citrusy filling topped with a dusting of powdered sugar makes a great summer dessert.
- 1/4 cup granulated sugar
- 3 tablespoons butter or stick margarine, softened
- 1 cup all-purpose flour
- 3 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons grated lemon rind
- 1/3 cup fresh lemon juice
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 teaspoons powdered sugar
Preheat oven to 350°.
To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.
To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350° for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.