Go ahead, put those lemons to use…’tis the season! If you can possibly get your hands on Meyer Lemons, this recipe will be even more out-of-this-world. I promise you’ll never go back to boxed lemon bar mixes again after making and tasting these yummy bars. Between the simple, homemade shortbread crust and all that lemon goodness, you’ll find yourself coming back for more!
Double Lemon Bars (Bon Appetit)
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
3/4 cup butter (1 1/2 sticks), cut into pieces, room temperature
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest (this Microplane Zester is the best)
additional powdered sugar for garnishing
Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.
Cut into 24 bars. Sift powdered sugar over top before serving.