Lemon Bars

These lemons are good lemons. There’s a light bread crust, fresh lemon and a dusting of powdered sugar.
5/9 cups refined sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups flour
Lemon filling
2 cups refined sugar
1/2 cups flour
6 large eggs
2 tablespoons lemon zest
3/4 cup lemon juice
2 tablespoons powdered sugar
Instructions

Preheat oven to 350 degrees. Line a 9×13 baking pan with parchment paper.
In a medium bowl, mix the butter, powdered sugar, vanilla extract and salt. Add the flour and mix until combined. Spread the peel over the bottom of the prepared dish and pat it down.
Bake in the preheated oven for 20 minutes or until tender.
Meanwhile, in a large bowl, whisk together granulated sugar, flour, eggs, lemon juice and lemon juice. Pour the mixture over the fire.
Bake in preheated oven for 25 minutes. Halfway through the cooking time, turn the plate from front to back.
Allow lemon bars to cool briefly before covering and refrigerating for 2 hours to overnight. When cutting the sticks, use a sharp knife, run them under hot water, and let them dry between each piece.
Item
Use lemon juice. One lemon usually yields 2-3 tablespoons of lemon juice.
To make it easier to remove the lemons, line a baking tray with baking paper. Click here to get started.
Always pour hot lemon juice over it, not ice cold. If you leave the peel cold, you run the risk of lemon. The crust is on top and the lemon filling is scattered around the bottom of the plate.
Do not try to break the sticks early. They need plenty of time to cool, at least 2 hours, but I prefer to keep them in the fridge overnight.
Cut the sticks with a sharp knife. To further reduce cleanup, wash the iron in hot water and dry it between each section.
Nutrients
Calories: 350 kcal Carbohydrate: 51 g Protein: 5 g Fat: 15 g Saturated fat: 8 g Saturated fat: 1 g Saturated fat: 4 g Trans fat: 1 g Cholesterol: 107 mg Sodium: 109 mg Potassium: 1 g Vitamin C: 7 mg Calcium: 22 mg Iron: 1 mg