Easy Lemon Bars
Makes 24 bars
This easy recipe for beloved lemon bars is a combination of a family recipe and a Cook’s Illustrated version. Serve with whipped cream (for a Creamsicle effect) and with seasonal berries. Three lemons are required.
Crust:
12 tablespoons (1 1⁄2 sticks) butter, room temperature
2⁄3 cup powdered sugar
1 3⁄4 cups unbleached flour (can use up to 1⁄2 cup whole-wheat flour)
1⁄4 cup cornstarch
1 teaspoon baking powder 1 1⁄2 cups granulated sugar 4 eggs
1⁄2 cup fresh lemon juice (about 3 lemons)
Zest from 2 lemons
Additional powdered sugar for dusting (optional) Filling:
5 tablespoons unbleached flour
Preheat oven to 350 degrees. Line a 13-by-9 inch lightly greased shallow baking pan with parchment paper, then lightly grease parchment paper as well.
Prepare crust: Cream butter and powdered sugar in a large bowl. Slowly add flour and cornstarch until blended. Press into pan; bake in preheated oven 19 to 21 minutes.
While crust bakes, prepare filling: In a large bowl, whisk together flour, baking powder and sugar. In a separate bowl, beat eggs and add to flour mixture; mix well. Whisk in lemon juice and zest until well blended.
Pour filling over baked crust and return to oven for 20 to 22 minutes or until slight browning around the edges. Cool completely and dust with powdered sugar if desired.