A Party In my pantry

I had the pleasure of enjoying these lemon bars before I attempted to bake them. Friends of my father-in-law made them for our family a few summers back and we’ve been making them ever since. They’re the perfect balance of creamy butter and sour lemon.

I have to admit, the first time I made this recipe, I accidentally put the eggs in the shortbread. Did I mention I’m not a baker? Well despite my mistake, they were still very good. The next batch was better though when I followed the directions and omitted the eggs!

Ingredients

Shortbread

• 2 cups Flour
• 1/2 cup Powdered Sugar
• 1 cup Butter

Lemon Curd

• 4 tbsp Flour
• 1 Lemon Rind, grated
• 1/3 to 1/2 cup Fresh Squeezed Lemon Juice
• 2 cups Sugar
• 1 tsp Baking Powder
• 4 Eggs, slightly beaten
• Powdered Sugar, for dusting

To make the shortbread, mix together the flour, powdered sugar, and butter. Pat into a lightly greased 9×13 inch cake pan. Bake at 375 degrees for 15 min.

For the lemon curd, mix the beaten eggs, flour (4T), lemon juice, lemon zest, sugar, and baking powder together. Pour over the top of the baked crust. Bake an additional 25 min at 375 degrees. When cool, sift powdered sugar over the top.