Perfect Lemon Bars

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Crust:

1/2 c. butter, softened

1/4 c. powdered sugar

1 c. flour

pinch of salt

Press in the bottom and up the sides of an 8 X 8 pan. Bake at 350 for 15-20 minutes until edges start to brown. Let cool to room temperature. {You can place in the refrigerator for quicker cooling, if desired.}

Filling:

3 eggs

1 1/2 c. sugar

zest of one lemon

1/4 c. fresh squeezed lemon juice (1-2 lemons)

1/4 c. water

1/2 c. flour

Mix filling ingredients and pour into cooled crust. Bake at 350 for 30-35 minutes. When they are done, they should only very slightly jiggle.

Cool to room temperature or chill in refrigerator before cutting.

Dust with powdered sugar before serving. {I made my own powdered sugar shaker, you can too!}

Notes:

You can double the recipe and bake in a 9 X 13 pan. Baking times may increase slightly.

Refrigerate if not eaten the same day as baked.