The Best Clasic Lemon Bars (original) (raw)

These classic lemon bars are at the same time sweet and tart and have the most delicious, tender crust with a lightly crisp top that sandwiches the custardy center.

• Preheat the oven to 350° F. Prepare a 9 x 13-inch baking pan with cooking spray.
• Cream the powdered sugar and butter in a stand mixer until light and fluffy. Add 2 cups of the flour and beat on medium speed until it looks like cornmeal. Press into the bottom of the prepared baking pan and bake for 15-20 minutes or until golden.
• Beat the eggs, sugar, and lemon juice in a large bowl either by hand or with an electric mixer. Sift the reserved ½ cup flour and baking powder into the mixture and mix well.
• Pour over the hot crust and return to the oven to bake for another 20-25 minutes or until lightly browned and the center is set. Check for doneness at 20 minutes, and add on more time as needed.
• Cool completely on a wire rack. Dust with powdered sugar when completely cool, cut and serve.

I like using Meyer lemons in this recipe when I can find them. If you can’t find Meyer lemons but want to try the flavor, use half regular lemon juice and half orange juice to sweeten.