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Close-up of Lemon Bars dusted with powdered sugar on a wooden board, showing their golden, tangy filling.

Nana Hancock's Lemon Bars

A family-heirloom lemon bar: a buttery shortbread crust under a bright, tangy lemon custard, finished with a snowfall of powdered sugar.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling 1 hour
Total Time 2 hours 5 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup butter 2 sticks, cold
Lemon filling
  • 4 large eggs
  • 2 cups granulated sugar
  • 1/3 cup lemon juice
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • powdered sugar for dusting

Method
 

  1. Preheat the oven to 350°F. Mix the flour and powdered sugar, then cut in the butter with a pastry cutter (or your hands) until crumbly.
  2. Press the dough evenly into a 9x13 glass pan, into the corners. Bake 25 minutes.
  3. Meanwhile, beat the eggs with a hand mixer until fluffy. Gradually beat in the sugar and lemon juice.
  4. Sift in the flour and baking powder and mix slowly until incorporated.
  5. Pour the filling over the hot crust and bake another 25 minutes, until lightly browned on top; edges set, center with a slight jiggle.
  6. Cool completely in the pan. Dust with powdered sugar and cut into squares, wiping the knife between cuts.

Notes

Best fresh; store leftovers in an airtight container for a few days.