A dessert that perfectly balances sweetness with a delightful tartness, known for their bright, zesty flavor and melt-in-your-mouth texture.
Ingredients
Scale:
1 cup all-purpose flour
1/4 cup powdered sugar, plus extra for dusting
1/2 cup unsalted butter, softened
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1 tablespoon lemon zest (from about 1 lemon)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup of powdered sugar, and 1/2 cup of softened unsalted butter. Add 1/4 teaspoon of salt and mix until the mixture resembles coarse crumbs.
Grease an 8x8-inch baking pan or line it with parchment paper for easy removal. Press the crust mixture into the pan evenly.
Bake the crust for about 15-20 minutes, or until the edges are lightly golden.
While the crust is baking, whisk together 1 cup of granulated sugar and 2 large eggs until smooth. Add 1/4 cup of freshly squeezed lemon juice, 1 tablespoon of lemon zest, 1/4 cup of all-purpose flour, and 1/2 teaspoon of baking powder. Mix until fully combined.
Once the crust is done baking, pour the lemon filling over the hot crust and spread it evenly.
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set.
Allow the lemon bars to cool in the pan on a wire rack. Once cooled, refrigerate for at least an hour. Dust with powdered sugar, cut into squares, and enjoy!
