Recipe from Family Circle
Cut these tangy lemon bars on the diagonal to update their look. Sprinkle them generously with confectioners' sugar.
Yield: 40 diamonds
Prep Time: 15 mins
see savings2 cupsall-purpose flour
see savings1 cup(2 sticks) unsalted butter, softened
see savings1/2 tablespoon cupplus 1 tablespoon confectioners sugar
see savings2 cupsgranulated sugar
see savings1 teaspoonbaking powder
see savings1/2 teaspoonsalt
see savings2/3 cupfreshly squeezed lemon juice
Heat oven to 350 degrees F.
Bake in 350 degree F oven for 25 to 30 minutes or until lightly golden.
Beat eggs, granulated sugar, baking powder, salt and lemon juice in small bowl until smooth. Pour over hot crust.
Bake 15 minutes more or until bubbly and lightly browned. Cool completely in pan on wire rack. Dust lightly with remaining confectioners sugar. Cut into diamonds, about 2-1/2 x 1-1/2 inches. Use small spatula to lift the diamonds out of the pan. Store airtight at room temperature. If desired, dust again with confectioners sugar before serving.