Classic Lemon Bars

Classic Lemon Bars
slightly adapted from Joy of Baking

1/2 cup butter
1/4 cup powdered sugar
1 cup all purpose flour
1/8 tsp salt

1 cup granulated sugar
2 large eggs
1/3 cup ReaLemon juice
2 Tbsp all purpose flour

extra powdered sugar for dusting

Preheat oven to 350 degrees, place oven rack into the middle of the oven, and grease an 8x8 in glass baking pan.

To prepare shortbread crust: Beat butter and powdered sugar in a bowl until creamy and smooth. Add flour and salt and beat just until combined.

Press into bottom of pan in an even layer and bake for 18-20 minutes, or just until edges begin to brown. Remove from oven and place on a wire rack to cool while you prepare the filling.

To prepare filling: Beat eggs and granulated sugar until smooth. Add lemon juice and stir to combine. Fold in flour.

Pour filing over shortbread and bake for 17-20 minutes, or just until filling has set. Remove from the oven and place on a wire rack to cool.

Cool completely, cut into squares, and dust with a generous amount of powdered sugar.

If you have any bars leftover they keep for several days covered in the refrigerator. (We store ours on the counter, but the original recipe says to put them in the refrigerator...I don't want to make anyone sick, so we'll go with that. We've never had a problem, but I'll let you make the call!)

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