There are a ton of lemon bar recipes out there, but this one... this one... is the best! Really. The lemon is great with a sweet tang and a slightly caramelized top, but for me, the simple crust really makes it memorable.
This recipe has been in my family for 30+ years. It originally came from a church cookbook and we've been using it ever since.
1 cup butter
1/2 cup powdered sugar
2 cups all-purpose flour
6 tablespoons lemon juice
1 teaspoon grated lemon rind
2 cups granulated sugar (cut down to 11/2 cups if you like your bars more tart)
1/2 cup all-purpose flour
2 teaspoons baking powder
Preheat the oven to 350 degrees. Mix together butter, 1/2 cup powdered sugar and 2 cups flour; cut in as for pie crust. Press evenly into bottom of 13X9-inch baking pan. Bake for 20 minutes until light brown.
While crust is baking, beat together eggs, lemon juice and lemon rind. Sift together sugar, 1/2 cup flour and baking powder. Add to egg mixture; blend well. Spoon mixture over baked crust; bake for an additional 25 minutes. Sprinkle with powdered sugar while still warm. Cool; cut into squares.