Double-Lemon Bars
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour2 cups
Sugar4 large
Egg7 tbsps
Lemon Juice (fresh with pulp)1 tsp
Baking PowderDirections:
1
Preheat oven to 350°F
2
Using electric mixer, beat butter in large bowl until fluffy
3
Beat in 2/3 cup powdered sugar
4
Add 2 cups all purpose flour, 1 cup at a time, beating until moist clumps form
5
Using back of fork, press dough over bottom of nonstick 13x9x2-inch metal baking pan
6
Bake crust until light golden, about 20 minutes
7
Meanwhile, beat 2 cups sugar and eggs in medium bowl until blended
8
Beat in fresh lemon juice with pulp, lemon peel, and baking powder, then remaining 1/4 cup all purpose flour for filling
9
Pour lemon filling over hot crust
10
Bake until filling is set in center and begins to brown on top, about 20 minutes
11
Transfer pan to rack and cool completely
12
(Can be made 1 day ahead
13
Cover and refrigerate
14
) Cut pastry into 24 bars
15
Transfer lemon bars to serving platter and dust with additional powdered sugar
16
Preheat oven to 350°F
17
Using electric mixer, beat butter in large bowl until fluffy
18
Beat in 2/3 cup powdered sugar
19
Add 2 cups all purpose flour, 1 cup at a time, beating until moist clumps form
20
Using back of fork, press dough over bottom of nonstick 13x9x2-inch metal baking pan
21
Bake crust until light golden, about 20 minutes
22
Meanwhile, beat 2 cups sugar and eggs in medium bowl until blended
23
Beat in fresh lemon juice with pulp, lemon peel, and baking powder, then remaining 1/4 cup all purpose flour for filling
24
Pour lemon filling over hot crust
25
Bake until filling is set in center and begins to brown on top, about 20 minutes
26
Transfer pan to rack and cool completely
27
(Can be made 1 day ahead
28
Cover and refrigerate
29
) Cut pastry into 24 bars
30
Transfer lemon bars to serving platter and dust with additional powdered sugar