- 1 cup all purpose flour
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 1 cup sugar
- zest of one lemon
- juice from one lemon, 2 tbsp lemon juice more or less
- 1/2 tsp baking powder
- 1/4 cup flour
- pinch of salt
- 2 eggs
- powdered sugar for dusting
Preheat oven to 350 degrees.
In the bowl of your food processor, combine the flour, butter, and powder sugar until it resembles coarse corn meal.
Transfer the crust mixture to an greased 8x8 baking dish and press the crust mixture into the pan. I like to line the pan with foil and spray the foil. This allows me to easily remove the lemon bars after they’ve cooled and cut them all.
Bake the crust for approximately 20 minutes or until you see the edges starting to brown.
While the crust is baking, mix the sugar, lemon zest, lemon juice, baking powder, 1/4 cup flour, pinch of salt and the eggs in a mixing bowl until they are light and fluffy. I mix all these ingredients in the food processor.
When the crust is finished baking, remove from the oven and pour the egg mixture over the hot crust. Place the lemon bars back in the oven and continue baking for an additional 20 to 25 minutes or until the top of the lemon custard begins to slightly brown.
Remove from the oven and allow the lemon bars to cool completely. Dust with powdered sugar, serve and enjoy!