Luscious Lemon Bars

Prep Time: 10 mins | Cook Time: 35 mins | Course: Dessert | Yield: 9 

Lemon bars are a favorite in our home. These are the perfect balance of buttery shortbread to tart lemon custard. Drizzle a lemony glaze on top and you're ready. Great with a warm cup of tea. Recipe adapted from Southern Living a Christmas Cookies cookbook by Oxmoor House.

Shortbread Crust:

1 cup flour

¼ cup powdered sugar

½ cup butter

Filling:

2 eggs

1 cup sugar

Zest of 1 lemon

¼ cup lemon juice

2 Tbsp flour

½ tsp baking powder

Drizzle:

1 Tbsp lemon juice

¼ cup powdered sugar

Preheat oven to 350*. In a food processor (or a medium mixing bowl with a pastry blender or fork) pulse together the flour, powdered sugar and butter until fine and powdery. Press into a 8-inch square pan and bake for 15 minutes.

Whisk eggs, sugar, lemon zest and juice together. Sift flour and baking powder together and whisk into egg mixture. Remove shortbread from the oven and pour custard on top. Bake for another 20 minutes.

Mix together powdered sugar and lemon juice. Let the bars cool and then drizzle glaze over the top. Cut into 9 generous squares.

For large batch baking; foil line a 13.18” rimmed baking sheet. A triple batch fills the pan nicely. I baked the shortbread for 20 minutes instead of the usual 15.