Italian Lemon Bars

Instructions

1. Preheat your oven to 350°F (175°C). Position an oven rack in the middle of the oven.
2. Grease a 9×9-inch (23×23 cm) baking pan with butter or cooking spray. Line with parchment paper, leaving an overhang on the edges to allow easy removal after baking.
3. In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of unsalted butter, and 1/4 cup of confectioners’ sugar. Use a fork or pastry cutter to blend until the mixture is crumbly and begins to come together. This will be your crust.
4. Press the crust mixture evenly into the prepared baking pan. Make sure to press it into the corners and create an even layer.
5. Bake the crust in the preheated oven for 15 minutes until lightly golden. While it’s baking, prepare the lemon filling.
6. In another bowl, whisk together 1 cup of granulated sugar and 2 large eggs until smooth. Add 1/4 cup of fresh lemon juice and 1 tablespoon of grated lemon zest. Mix well.
7. To the lemon mixture, add 1/2 teaspoon of baking powder and 1/4 teaspoon of salt. Whisk until fully incorporated.
8. Pour the lemon filling over the baked crust, spreading it out evenly with a spatula.
9. Return the pan to the oven and bake for an additional 15 minutes or until the filling is set and lightly golden around the edges.
10. Remove from oven and let cool in the pan on a wire rack for at least 30 minutes. Tip: For the cleanest cuts, refrigerate for 1 hour before slicing.
11. Use the parchment paper overhang to lift the bars from the pan. Cut into 12 squares. Dust with additional confectioners’ sugar if desired, before serving.