Pucker up Lemon Bars

Joan Penney

By
@thyme4dinner

The key is lemon zest in the crust!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-12
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

SHORT BREAD CRUST

1 c
butter, cold
2 c
all purpose flour
1/2 c
confectioners' sugar
1 Tbsp
lemon zest, grated

LEMON FILLING

4
eggs
2 c
sugar
4 Tbsp
all purpose flour
1/4 c
fresh lemon juice
1 Tbsp
lemon zest, grated
2 Tbsp
lemon curd
confectioners' sugar-for dusting the top

Step-By-Step

1Heat oven to 325. Cut butter into flour and confectioners' sugar with a pastry knife. Add lemon zest and mix in well using fingers.
2Pat crust into an ungreased 13x9 pan. Bake for 18-20 min.
3While crust is baking, prepare lemon filling.
4Whisk 4 eggs with sugar until well blended. Add flour, lemon juice and lemon juice. Mix well. Add lemon curd and mix until well blended.
5Pour lemon filling over hot short bread crust and return to the oven for 20-22 min.
Loosen around edges, allow to cool slightly and cut into bars. When cooled completely dust with confectioners' sugar.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: Southern
Other Tags: Quick & Easy, For Kids
Hashtags: #lemon, #bars, #short