adapted from Lion House Desserts
1 ¼ cup butter
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
½ cup powdered sugar
2 cups sugar
6 tablespoons lemon juice
zest from one lemon
4 tablespoons all purpose flour
1 teaspoon baking powder
To make the crust:
Heat oven to 350. Put butter in mixing bowl and beat until softened. Stir in vanilla. Add the flour and powdered sugar and mix on low speed until just combined. Spread the dough evening into a 9x13 pan.
Bake for 10 minutes or until the corners are light golden brown. Remove from oven and pour filling on top of crust.
For the filling:
Mix together the eggs, sugar lemon juice, zest, flour and baking powder with a wire whisk or on low speed of a mixer. It is important not to mix a lot of air into the filling. Pour on top of the partially baked crust and bake for 30 to 35 minutes.
Remove from oven and all our to cool slightly before dusting with powdered sugar. Cut into bars and serve.
Printed from Double Batch.