Lemon Bars

Lemon bars have always been a traditional part of the American baker's repertoire. Everybody insists that their recipe is the 'best' but from personal experience, all recipes are not created equal. Here is a recipe that showcases a shortbread crust that's flaky and buttery. The filling is egg-based, flavored with freshly squeezed lemon juice and perfumed with the amazing aroma that is lemon zest. Last but not least, the glaze is made with three simple ingredients, rounding out a perfect, quintessential summer dessert.

Lemon Bars

Crust:

½ cup unsalted butter

1 cup flour

¼ cup sifted confectioner's sugar

With either a stand mixer or a wooden spoon, cream the butter. Add the flour and sugar and blend until all the flour has disappeared. Pat into an ungreased 8" square pan. Bake at 350 degrees for 20 minutes. Make the filling while the crust bakes.

Filling:

2 eggs, slightly beaten

1 cup sugar

¼ tsp. kosher salt

3 tbsp. freshly squeezed lemon juice

½ tsp. baking powder

½ tsp. freshly grated lemon zest

2 tbsp. flour

Mix all the ingredients together. Spread the filling onto the baked crust. Bake for 30 minutes at 350 degrees or 25 minutes at 325 degrees. Start checking for doneness at 20 minutes if baking at 350 degrees.

Glaze:

½ cup sifted confectioner's sugar

1 tbsp. fresh lemon juice

1 tbsp. melted butter

Spread the glaze on the baked mixture while warm. Let cool completely, then cut into bars and serve.

Serves 8 or 12, depending on how big you cut the bars