Glazed Lemon Bars

Putting a glaze on lemon bars? Brilliant! This recipe came up recently on Our Best Bites and given her promise that the weird egginess that oftentimes accompanies this delectible treat is not present in this recipe, I decided they must be tried. I'm delighted to report she was right...no weird egginess here. They are simply shortbread and fresh lemon goodness.

Glazed Lemon Bars

{Recipe Source: Our Best Bites. Although I followed the recipe to a "T", next time I think some lemon zest in both the lemon/egg layer and for sure in the glaze will be the way to go. I also pondered halving the crust recipe as it seems a bit to thick for my liking, but I'm not sure that it would fill the 9x13 sufficiently and perhaps the bar itself wouldn't have the firm foundation it needs if cut down. Something to think about at any rate!}

Crust:

2 cups flour

1/2 cup powdered sugar

2 sticks butter, softened

Filling:

4 large eggs, room temperature

1/4 cup freshly squeezed lemon juice

1 t baking powder

1/4 cup flour

2 cups sugar

(*optional lemon zest)

Glaze:

1 cup powdered sugar

3 T freshly squeezed lemon juice

(*optional lemon zest)

Preheat oven to 350.

Spray 9X13 pan with cooking spray and set aside. In mixing bowl whisk flour and powdered sugar for crust. Using pastry cutter, cut in butter. (I cheated and used my kitchenaid) Gently press into baking pan. Bake for 15 minutes or until barely showing some color.

For Filling:

During last few minutes of crust baking time, mix eggs, sugar, lemon juice, baking powder, and flour on high until pale yellow and frothy. About 3 minutes. Pour over hot crust and bake for 18-22 minutes until not super jiggly and it's golden on top, but not too brown. Remove from oven and cool completely.

Glaze:

Whisk 1 cup powdered sugar and 3 T lemon juice (and optional zest) together until smooth and thin but not watery. (Add more powdered sugar if it is too watery). Spread over cooled bars and refrigerate at least 2 hours before serving.

Cut into squares and enjoy!