When you top a butter cookie crust with tart lemon filling and add a dusting of powdered sugar, you end up with a dessert that sends your senses tingling and your lips doing a lip smacking happy dance!
2sticks (8 oz) unsalted buttersoftened but still cool
¾cup(5.6 ounces) granulated sugar
¼cuppacked light brown sugar
2cups(8.8 ounces) all-purpose floursifted
½teaspoonpure vanilla extract (optional)
generous pinch Kosher salt
FOR LEMON FILLING
4large eggs
¾cupgranulated sugar
6Tablespoons(3 oz) all-purpose flour
½cup(4 oz) lemon juice (approx. 2 lemons)
zest of 2 lemons
powdered sugarfor topping
Instructions
Heat oven to 350 degrees F.
Butter 9 x 13 baking pan and set aside.
TO MAKE THE CRUST
In the bowl of a stand mixer, use the paddle attachment to cream together softened butter and sugars at medium speed until light and fluffy.
Stop mixer to scrape down the sides of the bowl, and add flour, extract, and salt. Mix at low speed until just combined.
Press crust into prepared baking pan, and cook for 18-20 minutes, until light brown.
While crust is baking, MAKE THE FILLING
Whisk together eggs and sugar in a medium-sized bowl until smooth. Add flour, lemon juice, and lemon zest, and whisk until fully combined.
Remove crust from oven, and pour filling over warm crust. Place lemon bars back in oven and bake for an additional 20 to 25 minutes, until center is firm to the touch.
Cut bars into squares and dust with powdered sugar before serving.
Notes
Lemon bars will last sealed in an airtight container in the refrigerator for up to four days. Adapted from the Joy the Baker Cookbook: 100 Simple and Comforting Recipes