1/2cuppowdered sugar, can sub with granulated sugar
1 3/4cupsgranulated sugar
1/3cupfresh squeezed lemon juice, about 3 lemons
1/2Tablespoon lemon zest
powdered sugar, to sprinkle on top
Pre-heat oven to 350°F. Line a 9x13" glass pan with parchment paper if desired.
In a medium sized bowl, mix together the butter, sugar and flour with a pastry cutter or mixer. Press into the bottom of the pan. Bake for 15-20 minutes, or until firm. Do not let brown.
In a separate bowl, beat or whisk the eggs. Then add in the sugar, flour, lemon juice, lemon zest and baking powder. Whisk until smooth and combined. Then pour over the baked crust.
Bake for an additional 20 minutes, or until firm. Do not allow the lemon to brown. Remove from oven when firm and no longer jiggly. Allow to cool. The filling will firm up as the bars cool. It is normal for there to be air bubbles on top. Place in the refrigerator for at least 1-2 hours.
Once the bars have cooled, sprinkle with fresh powdered sugar and cut into 24 bars. Store the bars in the refrigerator for 3 days or in the freezer for 3 months.
Tip: Line your pan with parchment paper or foil to easily remove the bars from the pan.If you'd like a more tart lemon flavor, add in a Tablespoon of lemon zest to the filling.