Lemon Bars

Candy lemony filling on a scrumptious buttery crust!

Ingredients

• Three cups flour
• 1 cup powdered sugar, plus extra to sift on pinnacle of bars
• 1-½ cup bloodless butter
• 2 tablespoons lemon zest, divided
• 6  eggs
• 3 cups sugar
• 1 cup fresh squeezed lemon juice (may be crowned off with bottled lemon juice)
• ½ cups flour

Manual

Preheat oven to three hundredºf.

Sift flour and powdered sugar collectively. Cut in butter and 1/2 of the lemon zest. You may do this with a pastry mixer or use a meals processor, like i did. Press dough right into a 9×thirteen pan (but best after you've got sampled the dough, you know, for first-class guarantee). Bake crust for 15 minutes (or 21 in case you’re me) till golden.

Beat eggs, sugar, closing lemon zest, and lemon juice. Then beat in the flour. Pour filling over warm crust and bake for forty minutes or till set. (this took 40 mins exactly.)

Sift powdered sugar over bars when they have cooled for approximately 15 minutes. Allow the bars set up before slicing into them, otherwise they will be gooey like in my image. I was impatient and losing herbal light.

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