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Baker Bob's Lemon Bars

Source of Recipe


Bobby Shaw, Louise's Pantry






List of Ingredients



• -- Base --
  
• 2 cups all-purpose flour
  
• 1/4 cup pure cane powdered sugar
  
• 1 cup (2 sticks) salted butter, melted
  
• .
  
• -- Filling --
  
• 4 medium or large eggs, slightly beaten
  
• 2 cups pure cane granulated sugar
  
• 1 tsp baking powder
  
• 4 Tbsp fresh lemon juice (do not use bottled juice)
  
• 4 tsp finely minced fresh lemon zest
  
• Pure cane powdered sugar, for dusting
  






Instructions



1. Preheat oven to 300º F. Spray a 10 x 2-inch round cake pan with Pam. Cut out a piece of wax or parchment paper to form a round liner for pan. Spray both sides of liner with Pam and put in pan.
   
   
2. To make base: In a large bowl, sift together flour and powdered sugar. Add melted butter. Mix well with a pastry blender. Press dough into prepared cake pan. Press edges 1/2-inch up side of pan. Prick crust with a fork (to keep from bubbling). Bake crust at 300º for 20 minutes, until light to medium golden brown.
   
   
3. For the filling: In a large bowl, stir the eggs, granulated sugar, baking powder, lemon juice and lemon zest until well blended. Pour mixture over the still-warm crust, return to the oven, and bake for 30 minutes, until top is medium golden brown. Cool at room temperature 1 hour.
   
   
4. Run knife around edges. Place large plate on top of bars and invert. Peel off paper liner. Take another plate, place on top of bars, and turn right side up. Put bars in refrigerator for 1 hour before cutting into wedges.
   
   
5. Serve cold or at room temperature. To serve, dust with powdered sugar and cut into wedges. Refrigerate leftovers.