LEMON BARS

Bar cookies are really easy to make and you have the advantage of making lots of them just by choosing the size into which you want to cut them. I think, if I were to ask my daughter, Jessica, which of the many cookies that we make are her favorite, she would probably choose the lemon bars because she is really fond of tart flavors.

As with the Toffee Squares, the most time-consuming part of this recipe involves pressing the crust layer into the baking pan evenly with your fingers. Do not even think about using anything but fresh lemon juice squeezed directly from a real lemon.

Lemon Bars

• 1 cup unsalted butter
• 2 cups sifted all-purpose flour
• 1/2 cup confectioner’s (powdered) sugar
• 1-3/4 cups granulated sugar
• 4 Tbsp. all-purpose flour
• 1 tsp. baking powder
• 4 extra-large eggs
• 6 Tbsp. fresh-squeezed lemon juice
• 1/2 tsp. grated fresh lemon peel
• pinch of kosher salt

1. Preheat oven to 350°F.

2. Melt butter; add sifted flour and confectioner’s sugar. 

3. Mix well and pack into an ungreased 9 x 13-inch baking pan.

4. Bake for 15 minutes.

5. Meanwhile, mix together sugar, flour, and baking powder.

6. Add eggs, one at a time, then lemon juice, lemon peel and salt.

7. Pour this mixture over the hot crust and return to the oven to bake for an additional 25-30 minutes.

8. Cool and cut into 48 to 60 squares.

These freeze well, layered between sheets of waxed paper in an airtight container.