Ingredients

The following ingredients have 4 Servings
  • 8 oz softened butter (2 sticks)
  • ½ cup sugar
  • 2 cups flour
  • 4 eggs
  • 1/2 teaspoon vanilla
  • 1 ½ cups sugar
  • ¼ cup flour
  • Zest and juice of two lemons (2 tablespoon zest and 1/4 cup juice)

Instruction

  • Preheat the oven to 350°F
  • Cut the butter into small pieces.
  • Measure the flour and sugar into the large mixing bowl. Stir together. Add the butter.
  • Cut the butter into the flour and sugar and blend until a loose ball forms. You may have to use your hands to help form the ball.
  • Press the dough evenly into the bottom of your 9 x 13 inch pan.
  • Bake, unfilled, for 16 - 18 minutes. Turn the pan about halfway into the cooking time.
  • While the crust is baking, wipe out the mixing bowl.
  • Beat the eggs and vanilla briefly with the whisk.
  • Add the flour and sugar. Whisk to mix.
  • Zest the lemons directly into the mixing bowl.
  • Juice the lemons and add the juice to the mixing bowl. I like to collect the juice in a small bowl and pour it through a strainer to catch the seeds. I've also collected the juice in a bowl and picked the seeds out by hand.
  • Use the whisk to beat the mixture until the sugar is dissolved. By the time this happens the custard should be lighter in color and you will no longer hear/feel the whisk scraping against the sugar.
  • When the crust is ready remove it from the oven and pour the filling over the crust. Spread the filling with a spatula or by tipping the pan if necessary. Be careful if using the jelly roll pan, it will be quite full.
  • Return to the oven and bake for another 20 minutes. The lemon bars are done when the filling is set.
  • Allow to cool for a few minutes then sprinkle with powdered sugar.
  • Cut into bars and serve. For a 9 x 13" pan, I get 24 pieces.