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Prep Time10min
Total2hr0min
Servings25
Ingredients10
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Ingredients
1
cup Gold Medal™ all-purpose flour
1/2
cup butter, softened
1/4
cup powdered sugar
2
eggs
1
cup granulated sugar
2
teaspoons grated lemon zest
2
tablespoons lemon juice
1/2
teaspoon baking powder
1/4
teaspoon salt
Powdered sugar
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Instructions
Step
1
Heat oven to 350°F. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon until well mixed. Press in ungreased 8- or 9-inch square pan, building up 1/2-inch edges.
Step
2
Bake crust 20 minutes; remove from oven. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
Step
3
Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.
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Line your baking pan with heavy-duty foil for easy removal and cutting. Turn the pan over and form the foil over it, then turn the pan upright and drop the foil in, gently pressing it into the corners. Fold the foil overhang over the top edges of the pan.
One medium lemon should give you just enough peel and juice to make these refreshing lemon bars.
The bar crust is considered “short” because of the ratio of flour, butter and sugar—making it extraordinarily tender and crumbly.
To give your lemon squares a bright lemon color, add 4 to 6 drops of yellow food color with the eggs and sugar mixture.
Bold Lemon Bars: If you enjoy a lemon square with a little extra zing, try doubling the amount of lemon zest and lemon juice. The editors tried it and loved this version!
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