Aw heck, went to an all day course today and forgot to post this before I left!  Anyway…  My friend Tasha’s birthday was recently, and she’s really into lemon desserts. I whipped these up prior to getting MASSIVELY lost on the way to her birthday party. Good times…

Ingredients:

Bars:

• 2 cups and 4 tablespoons all-purpose flour, divided
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 8 oz unsalted butter, cut into chunks
• 4 large eggs
• 1 1/2 cups granulated sugar
• 6 tablespoons lemon juice
• 1 teaspoon baking powder

Glaze:

• 2 teaspoons butter
• 2/3 cup powdered sugar
• 4 teaspoons freshly squeezed lemon juice

Preheat oven to 350 degrees. Line a 13×9 inch pan with foil or parchment and set aside.

Combine the 2 cups flour, powdered sugar and salt in a food processor and pulse to mix.

Add the butter and pulse until the butter has been chopped to tiny bits and evenly distributed.

Measure out 1 cup of the mixture and set aside. Pour the rest into the prepared pan and pat into the bottom evenly.

Bake for 18 to 20 minutes, until beginning to turn golden. During that time, make the filling. Whisk the eggs together briefly, then add the sugar, lemon juice, remaining 4 tablespoons of flour, and the baking powder and mix.

Take the baked crust out of the oven.

Pour the filling mixture over it, then sprinkle the reserved cup of the flour mixture on top of that.

Transfer carefully back to the oven – if you tilt it the flour mixture on top will all shift to the far side. Bake 20-25 minutes, until the new top is golden. Let cool completely in pan.

Make the glaze by first melting the butter. Two teaspoons seems like a weird amount for butter, but it’s right – that’s 2/3 of one tablespoon, which butter is normally marked out in. Stir the butter into the powdered sugar until it is a thick paste, then add the lemon juice, one teaspoon at a time, until it’s a good consistency for drizzling, and as lemony as you’d like. Drizzle over the cooled bars and then let set before slicing and serving.

I think a nice addition might be to zest one of the lemons you juice, and add the zest into the flour mixture to bump up the lemon flavor even further.

Iced Lemon Bars

From Cookie Madness.

Bars:

• 2 cups and 4 tablespoons all-purpose flour, divided
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 8 oz unsalted butter, cut into chunks
• 4 large eggs
• 1 1/2 cups granulated sugar
• 6 tablespoons lemon juice
• 1 teaspoon baking powder

Glaze:

• 2 teaspoons butter
• 2/3 cup powdered sugar
• 4 teaspoons freshly squeezed lemon juice

Preheat oven to 350 degrees. Line a 13×9 inch pan with foil or parchment and set aside.

Combine 2 cups flour, powdered sugar and salt in a food processor and pulse to mix. Add the butter and pulse until the butter has been chopped to tiny bits and evenly distributed.

Measure out 1 cup of the mixture and set aside. Pour the rest into the prepared pan and pat into the bottom evenly. Bake for 18 to 20 minutes, until beginning to turn golden.

While waiting, make the filling. Whisk the eggs together, then add the sugar, lemon juice, remaining 4 tablespoons of flour, and the baking powder and mix.

Take the baked crust out of the oven and pour the filling mixture over it. Sprinkle the reserved cup of the flour mixture on top. Bake 20-25 minutes, until golden. Let cool completely in pan.

Make the glaze by first melting the butter, then stirring the butter into the powdered sugar until it is a thick paste. Add the lemon juice, one teaspoon at a time, until it’s a good consistency for drizzling, and as lemony as you’d like. Drizzle over the cooled bars and then let set before slicing and serving.