Lemon Bars

Lemon squares are one of my favorite summer treats—light, filling and just sweet enough to satisfy the taste buds! Packed in a Ziploc® Brand Container, they travel brilliantly to the park, the beach or just out to your patio.

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This recipe, by Chef James Brockman, is also extremely simple-almost as easy as making lemon bars from the "box"! Make an extra batch this season and give it to someone in need of a lift.

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Total Time : 1 hour 10 minutes
Prep Time : 10 minutes
Bake Time : 50 minutes
Chill Time : 10 minutes
Servings : 24 squares

Ingredients

1 cup butter, softened
2 cups flour + 2 Tablespoons flour (save for use in crust)
1 cup confectioners' sugar + 2 Tablespoons confectioners' sugar (save for dusting)
4 eggs
2 cups granulated sugar
1/4 cup lemon juice
1 Tablespoon lemon zest

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Directions

step 1Preheat oven to 325 degrees F.

step 2With an electric mixer beat together the butter, 2 cups of flour and 1 cup of confectioners' sugar until completely blended.

step 3To form your crust, press the mixture into the bottom of your 13 x 9 x 2 inch pan, evenly covering the bottom. Bake for 20 minutes until light golden brown.

step 4In a bowl combine eggs, 2 Tablespoons of flour, granulated sugar, lemon juice and lemon zest and whisk together.

step 5Pour the mixture over crust and bake at 325 degrees F for 30 minutes, until set. (You will know it's ready to remove from the oven when the filling no longer jiggles.)

step 6Remove the pan carefully from the oven, place it on a wire rack and let cool to room temperature.

step 7Using a wire strainer, sprinkle the tops of the cooled lemon bars with the remaining 2 Tablespoons of confectioners' sugar.

step 8Cut the bars into 24 pieces and enjoy.