LEMON BAR RECIPE EASY RECIPES

Steps:

• In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Steps:

• 1. Preheat the oven to 375�F. Line a 13-by-9-inch pan with parchment paper. Lightly grease the parchment paper with nonstick spray. 2. Press the sugar-cookie dough into the base of the prepared pan in an even layer. Dock all over with a fork and transfer to the freezer to chill for 10 minutes. 3. Bake the cookie crust until it's lightly golden at the edges, 12 to 15 minutes. When you remove the pan from the oven, hit it firmly on the counter to help flatten the crust. Let cool while you make the filling. 4. Lower the oven temperature to 350�F. In a large bowl, whisk the sugar and flour to combine. Whisk in the lemon juice, eggs and lemon zest. Mix until well combined. 5. Pour the filling into the cooled crust. Bake until the filling is set and lightly golden at the edges, 15 to 18 minutes. Cool completely. 6. Sprinkle confectioners' sugar all over the surface. Cut the bars into 12 even squares, and then cut each square in half to make two triangles. Serve immediately or keep refrigerated in an airtight container until ready to serve.