Lemon Bars

Ingredients

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (140 grams) all purpose flour
1/8 teaspoon salt

FILLING:

1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest (2 lemons)
2 tablespoons (25 grams) all purpose flour

TOPPING:

Confectioner's (powdered or icing) sugar
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

TIP: Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice.

Preparation

Preheat oven to 350 degrees F (177 degrees C) and place rack
in center of oven.

Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan.

FOR CRUST: In the bowl of your electric mixer, or with a
hand mixer, cream the butter and sugar until light and
fluffy. Add the flour and salt and beat until the dough
just comes together. Press into the bottom of your greased
pan and bake for about 20 minutes, or until lightly browned.
Remove from oven and place on a wire rack to cool while you
make the filling.

FOR FILLING: In your electric mixer, or with a hand mixer,
beat the sugar and eggs until nice and smooth. Add the lemon
juice and zest and stir to combine. Fold in the flour. Pour
the filling over the shortbread crust and bake for about 20
minutes, or until the filling is set. Remove from oven and
place on a wire rack to cool.

To serve: Cut into squares or triangles and dust with
powdered sugar. These are best eaten the day they are made
but can be covered and stored in the refrigerator for a day
or two.

Yield

16 - 2 inch (5 cm) squares