Homemade Lemon Bars

Lemon bars are one of my favorite desserts. The tart, fruity filling on top of a crunchy shortbread crust is a refreshing way to end any summer meal. Since I discovered how easy it is to make them from scratch, mostly with typical pantry ingredients, I've never gone back to the boxed version. I experimented with several recipes in search of the perfect balance of filling and crust, before coming up with this one. 

For the crust:

1 1/2 sticks butter (softened)

1/4 C. powdered sugar

1/4 C. light brown sugar

2 C. flour

1/2 tsp. salt

For the filling:

5 large eggs

2 C. sugar

1/3 C. flour

2 heaping T. grated lemon zest

1 C. freshly squeezed lemon juice (from about 4 large lemons)

Powdered sugar to dust on top

Preheat oven to 325. Grease a 9x13 pan. To make the crust, cream the butter, powdered sugar, and brown sugar. Add 2 C. flour and salt. Press down evenly into pan and bake for 15-20 minutes.

While the crust is baking, beat the eggs. Add sugar, 1/3 C. flour, lemon zest, and lemon juice. Pour filling over the warm crust and place back in the oven. Raise the temperature to 350. Bake until just set, 30-35 minutes.

Let lemon bars cool, and then dust the top with powdered sugar. Chill in the refrigerator 2 hours-overnight, and slice.