These easy lemon bars are simply the best! Buttery shortbread crust and fresh lemon juice and zest make all the difference.
- 2 C flour
- 1/2 C sugar
- 1 C unsalted butter
- 4 eggs
- 2 C sugar
- 1/3 C fresh lemon juice (about 2 lemons)
- zest of two lemons
- 1/4 C flour
- 1/2 tsp baking powder
- Combine crust ingredients in your food processor and pulse until butter is well combined and in about pea size balls. Pour into greased 9×13 pan, and press evenly across the bottom until the crust comes together. Bake at 350 degrees until light brown, about 18 minutes.
- While crust bakes, combine filling ingredients and pour over the hot crust once it has baked. Return it to the oven and bake for an additional 30 minutes. Allow bars to cool completely before cutting. It helps to refrigerate the bars overnight if you have the time before cutting. Dust the top with sifted powdered sugar.