My mother makes the most wonderful lemon bars. This is her recipe. I love them. Sweet and tart with fresh lemon flavour, paired with buttery richness from the crust. They are classic.
2 cups all-purpose flour (I usually substitute 1 cup of whole wheat flour for 1 cup of white)
1/2 cup sifted icing sugar
1 cup cold butter, cut into 1 inch cubes
Combine flour and icing sugar in food processor. Add butter and pulse until mixture just starts to form crumbs that can be pressed together. Press into ungreased 9 x 13 inch baking pan. Bake at 350 degrees for 20-25 minutes, or until lightly browned.
While crust is baking, prepare the filling.
1/3 cup fresh lemon juice
2 cups white sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
additional icing sugar for sifting over top
Place eggs. lemon juice and sugar in food processor bowl. Whirl until thick and smooth. Sift together flour and baking powder, add to mixture and pulse just until combined. Pour over hot, browned crust. Bake at 350 degrees for an additional 25 minutes.
Sift additional icing sugar over top when baking is complete. Cool and cut into bars. Can be frozen.