My Lemon Bars

My take on this popular bar with slightly less sugar. These freeze well.

• Ready In: 30 mins
• Yields: 30 bars

Ingredients

• BASE

• 1⁄4 cup butter, room temperature
• 1⁄4 cup margarine, room temperature
• 1⁄3 cup powdered sugar
• 1  teaspoon vanilla extract
• 1 1⁄2 cups all-purpose flour
• 1⁄4 teaspoon salt

• FILLING

• 4  large eggs, room temperature
• 3⁄4 cup granulated sugar
• 1  teaspoon vanilla extract
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking powder
• 1  large lemon, juice and zest of, to make up 1/2 cup juice
•  powdered sugar, for dusting

Directions

1. Preheat oven to 350 degrees F.
2. BASE: Cream together butter, margarine, powdered sugar and vanilla extract.
3. Sift in 1 1/2 cups all-purpose flour and salt.
4. Press into a sprayed 9 x 13 inch shiny bar pan.
5. Bake 10 to 12 minutes until light brown. Do not burn.
6. Remove from oven to cool.
7. FILLING: In a mixing bowl beat together the eggs, 3/4 cup sugar and vanilla extract.
8. Stir in the 2 tablespoons all-purpose flour, salt and baking powder.
9. Stir in lemon zest and juice.
10. Pour over cooled crust and bake a further 20 minutes or until just set.
11. Cool in the pan until the filling has firmed up before cutting into bars.
12. Remove bars to wire rack - allow to cool completely then dust with extra powdered sugar.