Luscious Lemon Bars

I made these lemon bars to take to my first tennis match of the season.  It was my first time making them and I don’t really know why I have not made them before now.    I take that back I do know why.  I like them too much!  To me there is nothing better than a sweet and tart dessert.  I love lemon meringue pie and lemon cake.  Now I have another favorite.  It is easy to put together.  The bars have just  two layers, but you don’t have to let the first layer cool before pouring in the lemon layer.  After baking you’ll have to let them cool for about two hours before cutting them. Sorry that you can’t dig right in. 
The first layer is a buttery shortbread crust.  The crust is so good!  Top that with a refreshing lemon filling and a dusting of powdered sugar and you have the perfect lemon bar.  You know what I might just be making these luscious bars for every tennis match and change their name to Lucky Lemon Bars.  Yes, I won my tennis match thanks to my partner Angela and to the Lucky Lemon Bars!
Luscious Lucky Lemon Bars from Southern Living
Makes about 2 dozen

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup powdered sugar
• 1 cup cold butter, cut into pieces
• 4 large eggs
• 2 cups granulated sugar
• 1 tsp. lemon zest
• 1/3 cup fresh lemon juice
• 1/2 tsp baking powder
• Powdered sugar

1. Preheat oven to 350 degrees.  Line bottom and sides of a 13 x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over the sides.
2. Stir together 2 cups of flour and 1/2 cup powdered sugar.  Cut in butter with a pastry blender until crumbly.  Press mixture onto bottom of prepared pan.
3. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.   
4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice.  Stir together baking powder and remaining 1/4 cup of flour: whisk into egg mixture.  Pour mixture over hot baked crust.
5. Bake at 350 degrees for 25 minutes or until filling is set.  Let cool in pan on a wire rack 30 minutes.  Lift from pan, using sides of paper as handles.  Cool completely on a wire rack (about 30 minutes).  Cut into bars; sprinkle with powdered sugar. 

Happy Cooking,

 Top chef