Monthly Archives: April 2017

Double Lemon Bars

  • double lemon bar2 sticks unsalted butter, softened
  • 2/3 cup confectioner’s sugar
  • 2 1/4 cups flour, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup freshly squeezed lemon juice with pulp
  • 1/4 cup grated lemon zest
  • 1 teaspoon baking powder
  • Confectioner’s sugar for top

Heat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray and set aside. With an electric mixer, beat butter about 2 minutes until fluffy. Mix in 2/3 cup confectioner’s sugar until combined. Add 2 cups of flour (a cup at a time), beating until moist clumps form. Press dough onto the baking dish and up the sides. Bake about 20 minutes or until lightly golden brown. While crust is baking, place granulated sugar and eggs in a bowl and beat well. Add lemon juice and pulp, lemon zest, baking powder and remaining 1/4 cup flour. Beat until well combined. Remove crust from oven and pour lemon filling on top. Return to oven and bake about 20 minutes until filling is set in the center and begins to brown on top. Transfer to rack and let cool completely before cutting into squares. Sift confectioner’s sugar on top before serving.