Bipartisan Lemon Bars

Want the secret recipe for reaching across the aisle? Just bring a little zest from the Midwest.

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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

Preparation

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.

Credit

Recipe inspired by Tim Walz

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