There is something classic about a good lemon bar...they are light, yet satisfying. They are a perfect blend of sweet and tart, creamy and slightly crunchy. Growing up, they were one of may favorite desserts (along with apple pie, sugar cookies, snickerdoodles. Yeah, I have a bit of a sugar problem....) I have come to the conclusion about lemon bars that the more "homemade" they are, the better. I do have a slight aversion to artificial ingredients and most pre-made store-bought food. There is a simple delight when you make something completely from scratch. So, push up your sleeves, gather your pantry items, and whip up a batch of these! You will enjoy them!
Source: Get-Togethers with Gooseberry Patch
2 cups flour, divided
1/2 cup powdered sugar (I used regular granulated sugar)
1/4 tsp. salt
3/4 cup butter (1 1/2 sticks), softened
1 1/2 cup sugar
1/2 cup lemon juice (4 lemons will yield that amount)
powdered sugar, for garnish
For crust, combine 1 1/2 cups flour, powdered sugar, and salt in a medium bowl Cut in butter with a fork until mixture resembles coarse crumbs. (I used my food processor!) Press into a greased 9x9 baking pan in an even layer. Bake at 350 degrees for 15-18 minutes, until just golden at edges.
To make filling, whisk together eggs and sugar in a medium bowl until smooth. Stir in lemon juice, then remaining 1/2 cup of flour. Pour filling over baked crust. Reduce heat to 325 degrees; bake 25-30 minutes, until filling is just set. Let cool for 30 minutes. Cut into 2-inch squares; sprinkle with powdered sugar.