Best Lemon Bars

st step: Buttery Crust from Heaven

• 2 cups Flour
• 1/2 cup Powdered Sugar
• 1 c. softened Butter (no margarine)

Blend first 3 ingredients. Press into GREASED (I use spray on non-stick butter spray) 9×13 pan.
Bake @ 350 for 25 minutes.

The tricks to the crust are:

• spray the pan first. Even though it seems counterintuitive with a buttery crust. It will make getting them out SO much easier
• Press it with your hands. Just wash them first. It’s not a big deal. You’ve got to feel it get down into all the cracks and make the depth even throughout.
• Push the crust up the sides about an inch or so. This helps in removing them after baking. (thanks Babs for figuring out this one)
• Don’t over bake it. It actually bakes a second time, so don’t let the edges get too brown. I check mine at 20 minutes just to gauge how much of the last five minutes to use.

While the crust is baking move on to the filling:

• 4 beaten eggs
• 2 cups Sugar
• 8 tablespoons Lemon Juice
• 4 tablespoons Flour
• 1/2 teaspoon Baking Powder

Just mix all of that up real well. And then pour it over a COOLED crust.
(that COOLED crust part is an essential tip. We figured out that it’s key to getting these to turn out right!)

Bake @ 350 for 25 minutes

(I actually say CHECK at 25 minutes. Gently shake the pan in the oven. If the filling is still wiggly, keep baking in 3-5 minute increments until it isn’t moving anymore. Some spots of a light golden brown color are fine. It’s the movement you’re looking for)

Dust the top with Powdered Sugar to finish.

Courtesy of: Less Cake More Frosting