Lemonbarsquarerenovationww23ptseach Recipes

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

THE BEST LEMON BARS

Steps:

• Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides. Set aside.
• In a stand mixer with the paddle attachment, beat together the butter, sugar, flour, and salt until the mixture comes together. The mixture will be crumbly.
• Press the shortbread in an even layer into the prepared pan. Use a fork to make a few holes in the crust. Blind bake the crust for 20 minutes.
• While the crust bakes, make the lemon layer. Sift the sugar and flour together in a large bowl to get rid of any clumps. In a separate bowl mix together the eggs, lemon juice, and lemon zest. Add to the flour and sugar mixture and whisk until just combined. The mixture will be thin.
• Take the crust out of the oven and pour the lemon layer over the blind baked shortbread crust.
• Lower the oven temperature to 325°F and bake for 20-25 more minutes or until the center no longer jiggles. Take the bars out of the oven and allow to cool completely.
• Once the bars are completely cool, transfer to the fridge to set for 2 hours (or overnight) until ready to serve! Slice the lemon bars and serve cold with a dusting of powdered sugar!