Lemon Bars

 I made these Lemon Bars last month for a Dessert Social I catered and they are delish!
Try them this weekend for your Easter buffet ~ you won't be disappointed. 

Lemon Bars
Recipe from joyofbaking.com

Crust:

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup confectioner's sugar

1/8 tsp salt

Filling:

1 cup granulated white sugar

2 large eggs

1/3 cup fresh lemon juice (approximately 2 large lemons)

1 T grated lemon zest

2 T all-purpose flour

For crust: With an electric mixer cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased 9 x 13 inch pan and bake 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

For filling: With an electric mixer beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until filling is set. Remove from oven and place on a wire rack to cool. To serve, cut into bars and dust with powdered sugar. These are best served on the day they are made, but they can be covered and stored in the refrigerator for a few days.