Lemon Bars

I'm on a lemon kick.  It's spring time, so that means lemons, right?  April was pumpkin month, so May is lemon month.  There, I've made it official.  I originally made these lemon bars for my mom for Mother's day.  And they were gone in a day.  The shortbread crust is light and buttery, the lemon filling cool, and refreshing, and the powder sugar top ties it all together!

Lemon Bars (adapted from the Joy of Baking cookbook):
-1 stick (1/2 cup) butter, room temperature
-1/4 cup powdered sugar
-1 cup flour
-1 cup granulated sugar
-2 eggs
-1/3 cup lemon juice
-1 tbsp lemon zest
-2 tbsp flour
-extra powdered sugar (for topping)

Preheat oven to 350 degrees.  Line an 8x8 inch square pan with aluminum foil.  Spray the aluminum foil with cooking spray.
To make the crust, in a small mixing bowl beat the butter and powdered sugar until creamy.  Beat in the flour.

Press the dough mixture into the bottom (and slightly up the sides) of the square baking dish.

Bake in the oven for 18-20 mins until the crust is a light, golden brown around the edges.  Remove from the oven and allow it to cool slightly while you make the filling.

For the filling, beat the granulated sugar and eggs until smooth.  Add the lemon juice and lemon zest,beating until combined.

 

Pour the filling over the crust and bake for 17-20 mins, or until the filling has set (if you tap or shake the pan, the filling should not jiggle).  Remove from the oven and cool completely.

Once cooled, pull on the edges of the aluminum foil, lifting the bars out of the pan.  Dust the tops of the bars with powdered sugar.

Cut into bars, and enjoy!  Refrigerate any left overs!