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Instructions |
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Preheat oven to 325. Line bottom and sides of a
9 x 13 glass baking pan. Leave and overhang on
all sides to lift finished bars out.
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Mix the melted butter, 1/2 cup sugar, vanilla,
and salt together in medium bowl. Add 2 cups
plus 2 Tbsp flour and stir to completely combine
into a thick dough. Press firmly into prepared
pan, making sure the layer of crust is even.
Bake for 18 to 20 minutes or until the edges are
very lightly browned.
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Sift 2 cups of sugar and 6 Tbsp of flour
together in a large bowl. Add the eggs and
lemon juice and whisk until completely combined.
Pour over warm crust. Bake the bars for 20 to
21 minutes or until the center is relatively set
and no longer jiggles.
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Cool completely for about 1 hour at room
temperature, then refrigerate for 1 to 2 hours
more. Once cool, lift the parchment paper out
of the pan. Dust with powdered sugar and cut
into squares before serving, wiping the knife
clean between each cut. Cover and store
leftover lemon bars in the refrigerator for up
to 1 week. Bars can be frozen for up to 3 to 4
months. To do so, place the cut bars without the
powdered sugar on a baking sheet. Freeze 1
hour. Individually wrap each bar in plastic
wrap and place in a large freezer bag. Thaw in
refrigerator and then dust with powdered sugar
before serving.
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Originally Submitted
2/14/2020
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