Bipartisan Lemon Bars
Want the secret recipe for reaching across the aisle? Just bring a little zest from the Midwest.
Serves 20
Prep Time 15 Minutes
Cook Time 45 Minutes
Ingredients
For the Crust:
- 1 ¾ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into small pieces
For the Lemon Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- Zest of 1 lemon
- Powdered sugar to top
Directions
Preheat your oven to 350°F. Grease or line an 8×8-inch baking dish with parchment paper.
Prepare the Crust:
- In a medium bowl, whisk together the flour, powdered sugar, and salt.
- Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Bake in the preheated oven for about 18-20 minutes, or until lightly golden.
Prepare the Lemon Filling:
- While the crust is baking, whisk together the granulated sugar, flour, and baking powder in a medium bowl.
- Add the eggs and whisk until well combined.
- Stir in the lemon juice and lemon zest until smooth.
Assemble and Bake:
- Pour the lemon filling over the baked crust, spreading it evenly.
- Bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden. The center should be just set and not jiggly.
Cool and Serve:
- Allow the lemon bars to cool completely in the pan on a wire rack.
- Once cooled, dust with powdered sugar if desired, then cut into squares.
