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Lemon-Buttermilk Bars

Source of Recipe

From "The Weeknight Cook" by Brigit Binns


List of Ingredients

â—¦ 6 tablespoons unsalted butter, at room temperature
â—¦ ¼ cup plus â…” cup granulated sugar
â—¦ â…” cup plus 2 tablespoons flour
â—¦ â…› teaspoon salt
â—¦ 2 eggs
â—¦ 1 tablespoon finely grated lemon zest
â—¦ â…“ cup lemon juice
â—¦ ½ cup buttermilk
â—¦ Powdered sugar, for dusting


Recipe

Make the crust:
Preheat the oven to 350° F. Butter the bottom and sides of an 8-inch square baking pan. In a large bowl, using an electric mixer on medium speed, beat together the butter and ¼ cup granulated sugar until creamy. Add the â…” cup flour and the salt and mix on low speed until blended. Transfer the dough to the prepared pan and press evenly into the pan bottom. Bake until the crust is golden, 15 to 18 minutes.

Make the filling:
Meanwhile, in a bowl, using the electric mixer on medium speed, beat the eggs and the remaining â…” cup granulated sugar until blended. Add the remaining 2 tablespoons flour, the lemon zest and juice, and the buttermilk and beat until smooth. Pour the filling over the crust.

Bake the bars:
Bake until the top of the filling is set and barely browned at the edges, 20 to 25 minutes. Let cool completely in the pan on a wire rack. Cut into eight bars, dust with powdered sugar, and serve.

Makes 8 bars