Zesty Lemon Sunshine Bars
"lemon citrus Bars for catered event"
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Tangy lemon filling on a buttery shortbread crust, topped with a sprinkle of powdered sugar.
ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, cold and cubed
- 4 large eggs
- 1 1/2 cups granulated sugar
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Powdered sugar, for dusting
steps
- 1.
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish.
- 2.
In a food processor, combine flour and powdered sugar. Add cold butter and pulse until the mixture resembles coarse crumbs. Press into the prepared baking dish to form the crust. Bake for 15 minutes or until lightly golden.
- 3.
In a mixing bowl, whisk together eggs, granulated sugar, lemon zest, lemon juice, flour, and baking powder until smooth.
- 4.
Pour the filling over the baked crust. Return to the oven and bake for an additional 20 minutes or until the filling is set.
- 5.
Allow the bars to cool completely in the dish. Once cooled, dust with powdered sugar. Cut into bars and serve.
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