As a child, I never saw the appeal of lemon bars. They were too sour and too sweet, all at that same time. Plus, they were completely devoid of chocolate. I passed them over year after year.
I rediscovered these lemon bars as an adult, much to my delight.
I love the ratio of shortbread to lemon filling in these bars. Each bite feels perfectly balanced. They're a great addition to your Christmas cookie plate. Though not necessarily cookies, they'll bring a burst of flavor to your celebration.
Check back tomorrow for a roundup of the Twelve Days of Cookies and to see any posts you might have missed!
from the kitchen of Grandma Clements
1 cup unsalted butter, room temperature
2 cups flour, sifted
1/2 cup powdered sugar
Cream together butter, flour and sugar. Press into the bottom of a 9x14 inch pan. Bake for 20 minutes at 350 degrees.
4 large eggs
2 cups granulated sugar
6 tablespoons lemon juice, freshly squeezed
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons flour
Beat the eggs in a medium bowl. Add the other ingredients and mix until well combined. Pour the mixture over the hot crust and return to the oven. Bake for 30 minutes.
Cool. When cooled, sprinkle with powdered sugar. Cut into small squares and serve. These are best when eaten within three days of being made.