- 2 1/2 cups all purpose flour, divided
- 1/2 cup powdered sugar
- 1 cup cold butter
- 4 eggs
- 2 cups granulated sugar
- 1/3 cup fresh squeezed lemon juice (I used Meyer lemons)
- 1/2 tsp baking powder
Preheat the oven to 350 degrees. Prepare a 9x13 inch baking pan with cooking spray.
Cream the powdered sugar and butter in a stand mixer until light and fluffy. Add 2 cups of 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. Sift the reserved 1/2 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 on a wire rack. Dust with powdered sugar when completely cool. Cut and serve.
NOTES: My crust did not get golden brown. I left it in for the longest amount of time, plus some and it wasn't seeming to brown up. It was fully cooked and I knew it was going back in the oven with the lemon layer. Just a head's up so you don't end up burning your crust.
I could have left mine in the oven a little longer once I put the lemon layer on. The center piece or two were very gooey when I was cutting later. Definitely use the center of the pan as the determining factor on if it's done.
I stored my leftovers in the fridge and that helped the gooeyness a little on those center pieces.
Makes 18 bars
Prep Time: 10 minutes
Total Time: 45 minutes, plus cooling
Recipe from www.FoodieCrush.com
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