American · Dessert
Lemon Bars
A buttery shortbread crust topped with a sweet-tart lemon custard that bakes right on top. Dust with powdered sugar once cool.
- YieldMakes 12 bars; serves 6 (two each)
- Hands-on35 min
- Total1 h 54 min
- Difficulty
Ingredients
Crust
- 125 gall-purpose flour
- 30 gconfectioner's sugar
- 115 gunsalted butter, softened
Filling
- 2eggs
- 200 ggranulated sugar
- 40 mllemon juice, fresh
- 15 gall-purpose flour
- ¼ tspbaking powder
To finish
- 10 gconfectioner's sugar, for dusting
Crust
- 1 tspunsalted butter, for greasing the pan
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