Always having an abundance of lemons, we have long-enjoyed lemon bars. Years ago, when they were the new favorite dessert on the block, I tried many iterations of the classic recipe. This one with the taste of sweetened fresh lemons became our favorite*. However, the flaky shortbread crust remained difficult to remove in neat rectangles from the bottom of the baking dish. Refrigerating before cutting was helpful. This past week, making another batch for a family celebration, I decided to use parchment paper.
Viola! After refrigerating overnight the entire slab raises from the pan…
the paper can be carefully pulled away from the edges…
and the bars cut easily to size.
Small pieces of parchment keep the sticky treats separated and fingers cleaner.
Dust with powdered sugar and enjoy!
Shortbread crust: mix 1 cup softened butter with 2 cups flour and 1/2 cup powdered sugar. Press into bottom of 9 x 13 inch pan lined with parchment paper. Bake at 350 degrees for 15 minutes.
Lemon filling: mix 2 cups sugar with 4 tablespoons flour and 1 teaspoon baking powder. Add four slightly beaten eggs, 6 tablespoons lemon juice and grated zest of 4 lemons. Pour onto baked crust and bake an additional 25 minutes until filling is set.