Lemon Butter Bars

I can't believe I haven't made any lemony treats yet this summer! It's absurd. And with only one lemon on hand, I was still able to make the most recognizable lemon treat out there! This classic lemon bar recipe is as perfect as it gets. It has a soft and thick shortbread crust, then a creamy and buttery lemony filling. It's all topped with a supper thin powdered sugar top crust.


I thought of making this quite randomly and, while still in a quirky frame of mind, I decided to make these in a round pan. I also cut them into very small squares, that way you can eat a lot more and not feel as guilty hehe.


Cutting lemon bars is always a messy thing. But I was most frustrated with my camera. It's not a bad camera actually, it's pretty nice. Nowhere near professional, but not the "facebook pics only" type. But I seriously have so many issues with it. It gives me grief. I can't take close up shots. Ever. I don;t know why this is, but it always always comes out blurry if I try. And zooming in? Don't get me started. It just gets blurrier.


These took little time to put together. Almost every single recipe in this book is easy effort and fairly fast. I really take this fabulous book for granted, but I have been trying to use it more.

Lemon Butter Bars
from Land O Lakes: Treasury of Country Recipes

Crust:
1 1/3 c. ap flour1/4 c. sugar
1/2 c. softened butter

Filling:
3/4 c. sugar
2 eggs
2 tbsp. ap flour
1/4 tsp. baking powder3 tbsp. lemon juice

powdered sugar

Directions:
Preheat oven to 350.
In a small bowl, combine crust ingredients. Beat at low speed, scraping down sides of the bowl, until mixture is crumbly (2 to 3 mins.) Press onto bottom of an 8" baking pan. Bake for 15 to 20 mins, or until edges are lightly browned.

Meanwhile, combine filling ingredients in a small mixer bowl. Beat on low, scraping down sides of the bowl, until well mixed. Pour filling over hot crust. Continue baking for 18 to 20 mins, or until filling is set. Sprinkle generously with powdered sugar. Let cool slightly.