Preheat oven to 350 degrees F
In first bowl, blend softened butter, 2 cups flour, 1/2 cup sugar, and zest of first lemon. Press into the bottom of an ungreased 9x13 pan.
Baker's Secret pans are my favorite.
Bake for 17 minutes, should be firm and lightly golden.
In second bowl, whisk together the 4 eggs. Add lemon juice and zest. Whisk and add the remaining 1/3 cup flour and 1 1/2 cups sugar.
Pour this over the baked crust and continue to bake for 20 minutes.
I cool the pan for 20 minutes and then put it in a fridge for 90 minutes before cutting.
Once cool divide pan into 6 sections each direction and cut. Place on serving tray or storage container and sprinkle with confectioners sugar. I use plastic wrap between layers. I also place a paper towel on top before putting lid on hoping it will absorb any extra moisture.
These are the ones I served at Aubrie's wedding. Yummy!!
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