lemon zest{1 or 2 lemons’ worth – we did 3 for a double batch}
1/2cupsoftened butter{not liquid! – room temperature is best}
Filling
4large eggs
3/4cupssugar*
1cupfresh lemon juice
Instructions
Preheat oven to 350 & line 9×9-inch baking pan with parchment paper {we did this so i could take them out of the pan and have them all look pretty when I cut them, but if you don’t care how they look, greasing the pan is fine too!}
Blend together the ingredients for the crust with a fork {or electric mixer on low} until mixture forms sandy crumbs.
Spread crumbs on the bottom of the pan and press firmly with hands or spoon (make sure it’s not too loose, or it might come apart easily later.) Bake for 15-20 minutes, until firm and just lightly browned around the edges.
While crust is baking, prepare filling ingredients in a large bowl. Whisk eggs and sugar until light and fluffy, then stir in lemon juice.
Slowly pour filling mixture over the crust soon after if comes out of the oven, while it’s still hot. Bake for an additional 20 minutes, until the filling is set and does not jiggle when the pan is gently shaken.
Cool completely before slicing {this allows the filling to set.} Top with powdered sugar right before serving.
Notes
*If you prefer sweeter lemon bars, use up to 1 1/3 cups sugar instead!