Lemon Bars from Easter Bonnet Murder by Leslie Meier
 
Makes 24 delicious lemon bars
Ingredients
  • 2¼ cups all-purpose flour, divided
  • ½ cup confectioners’ sugar
  • 1 cup butter
  • 4 eggs
  • 2 cups granulated sugar
  • ⅓ cup fresh lemon juice*
  • ½ teaspoon baking powder
  • Garnish: additional confectioners’ sugar
Instructions
  1. To make crust, combine 2 cups flour, confectioners’ sugar, and butter thoroughly—I do this in my food processor. Pat into a greased 13x9-inch baking pan.
  2. Bake at 350° until golden, 15 to 25 minutes. Place on a wire rack while preparing filling.
  3. To make filling, beat together eggs, granulated sugar, and lemon juice at medium speed with a mixer until well blended.
  4. In a small bowl, whisk together remaining ¼ cup flour and baking powder. Add to egg mixture, beating well until combined. Pour filling mixture over baked crust.
  5. Bake until filling is set, 25 to 30 minutes.
  6. Let cool completely in pan on a wire rack. Sprinkle generously with confectioners’ sugar, and cut into bars. (Neat trick I learned: When cutting sticky bars, use a plastic knife. Works great!)
Notes
*True confession, I use the bottled kind, and nobody has ever complained.
Recipe by TeaTime Magazine at https://teatimemagazine.com/leslie-meiers-presents-intriguing-mystery-easter-bonnet-murder/