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Originally from the Culinary SOS Column of the LA Times- Joans on Third recipe. “Both sweet and citrusy-bright, with fresh lemon curd over a rich shortbread crust.”
Ingredients
- 1/2 cup (1 stick) butter, melted
- 1 cup plus 2 tbsp flour, divided
- 1/2 cup powdered sugar, plus more for dusting
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 5 tbsp fresh lemon juice
- 2 eggs, slightly beaten
Directions
- Heat the oven to 350
- In a medium bowl, combine the melted butter with 1 cup flour and the powdered sugar, stirring just until the dough comes together.
- Pat the dough into an 8in square pan and bake until just slightly golden, about 18 minutes. Remove and cool the pan on a wire rack to room temperature.
- In a medium bowl, whisk together the granulated sugar, baking powder, and remaining 2 tablespoons flour. Whisk in the lemon juice and the eggs until thoroughly combined. Pour the custard into the pan over the baked crust and bake again until its set, 20 to 25 minutes. Remove and cool the tart on a wire rack.
- When cooled, dust lightly with additional powdered sugar and cut into bars. The lemon bars will keep for 1 week, refrigerated.
Notes
Each serving: 277 calories, 3 grams protein, 42 grams carbs, 0 fiber, 11 grams fat, 7 grams saturated fat, 74 grams cholesterol, 44 mg sodium.
