Delicious Living
  • 1¼ cups unbleached all-purpose flour
  • ½ cup powdered sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 6 tablespoons butter
  • 3 eggs, beaten
  • 1 cup organic sugar
  • 2 tablespoons unbleached all-purpose flour
  • 3 tablespoons milk
  • Zest of 2 lemons
  • ⅓ cup fresh lemon juice
  • Powdered sugar for garnish (optional)

The Best Lemon Bars

Lori Eanes | Delicious Living
  • Serves: 18 people

This recipe achieves the perfect crust-to-filling ratio—the crust is not too thin, and the filling is a zesty, creamy custard.

  1. Line an 8x8-inch baking pan with two sheets of parchment paper, one sheet going one way, the other sheet perpendicular to the first. Mix the dry ingredients for the crust first; then cut the butter in, mixing it until it resembles a coarse meal. Press the crust ingredients into the parchment-lined pan, and refrigerate for 30 minutes. Preheat oven to 350˚, and bake crust about 20 minutes, until golden brown.
  2. While crust is baking, whisk filling ingredients together. Then pour filling onto crust when it’s done baking. Reduce oven temperature to 325˚, and bake for 20 minutes more or until the filling is firm.
  3. Cool, and lift the parchment paper to remove from pan. Cut into triangles, and sprinkle with powdered sugar, if desired.

PER SERVING (1 triangle): 142 cal, 4g fat (1g mono, 0g poly, 3g sat), 41mg chol, 78mg sodium, 23g carb (0g fiber, 15g sugars), 2g protein

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