Easy to make!
INGREDIENTS
- 1 1/3 cups all purpose flour
- 5 tablespoons of packed light brown sugar
- 8 tablespoons of regular cold butter cut into 1/2-inch pieces
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups of powdered sugar divided in two
- 3/4 cup of fresh lemon juice
- 2 teaspoons of lemon zest optional – don’t add for a less tart taste
INSTRUCTIONS
- Preheat the oven to 350.
- To make the crust: Mix the flour and brown sugar in a food processor until it is fully blended.
- Add the butter pieces to the flour mixture and pulse the food processor until the butter is cut into tiny, pea-sized pieces and the dough looks lumpy.
- Pour crust mixture evenly into an un-greased 9×13 baking dish. Press the crust down, with a spatula, to make it packed.
- Bake crust in oven until golden brown, about 20 minutes.
- While the crust is baking, make your lemon topping:
- In a medium bowl, use an electric mixer to beat the eggs until they are well blended.
- Add the vanilla extract and 3/4 cup of the powdered sugar, then mix well.
- Add the lemon juice and the rest of the powdered sugar. Mix until the powdered sugar is completely dissolved and then add the lemon zest.
- As soon as the crust is finished, take it out of the oven and reduce the temperature to 300.
- Immediately pour your lemon topping over the hot crust and continue to bake for 30 minutes.
- Cool and cut into 24 bars.
NOTES
The crust HAS TO BE HOT when you pour the lemon topping on it. You can sprinkle a little bit of powdered sugar on top as well, but that’s optional.
