This is my favorite lemon bars recipe, which I originally copied out of my mother's old Garden Club cookbook, hence the name. I have been making this recipe since I was a little girl and I have always loved it. I have made these so many times over the years and have not really ever felt the need to improve on it. However, when I was a girl I did used to use dried bottled lemon zest(yikes), since I wasn't allowed to use the razor sharp grater. I use the real thing now that I am an adult. I have to admit that I do still usually use the bottled RealLemon lemon juice rather than fresh to this day - in fact, I buy it specifcally for these bars. There is something very nostalgic to me about that green jar of bottled juice, that it just doesn't seem fitting to use anything else. :)
- 1 cup all-purpose flour
- 1⁄3 cup sweet unsalted butter
- 1⁄4 cup powdered sugar
- 3⁄4 cup granulated sugar
- 2 large eggs or 2 large egg whites, lightly beaten with a fork until foamy
- 3 tablespoons lemon juice (psst -I use bottled lemon juice in this most often)
- 2 tablespoons grated lemon zest
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt (optional)
- 1⁄4 cup powdered sugar or 1⁄4 cup icing sugar, for dusting tops, approximately
- Preheat oven to 350°F.
- Combine crust ingredients until mixture resembles crumbs using a pastry blender or a couple of butter knives.
- Press into a greased and floured 8" square glass baking pan using your fingers- press it so that the entire bottom of the pan is covered evenly.
- Bake partially for 15 minutes, then remove from the oven.
- While the crust is prebaking, combine the filling ingredients and pour over the warm crust.
- Bake for about 15-20 minutes or until lightly browned- do not overbake.
- Let cool completely.
- Once cool, sift powdered sugar over the top- you may need more or less to taste.
- I like mine to look like they've been covered with a snow.
- Slice into bars and serve.