Quick & Easy Lemon Bars

Lemon Bars don't really need an introduction. They're so good! This recipe has been a favorite since, well, forever. You won't be disappointed.  =)

The first layer is a rich, sweet, buttery crust, and then the lemon layer is spongy and light, and perfectly tangy. It's the perfect blend of sweet and tart for your taste buds.

CRUST:
2 cups flour
1/2 cup powdered sugar
2 sticks butter, softened

FILLING:

4 eggs
1 14-oz can sweetened condensed milk
2/3 + 1 Tbsp cup fresh lemon juice
1 Tbsp flour
1 tsp baking powder
pinch salt
1/2 Tbsp grated lemon peel
sifted powdered sugar, optional

Preheat oven to 350* F.

For the CRUST:

Combine flour and sugar in medium bowl; cut in butter until crumbly. Press onto bottom of 13x9 baking dish or pan. Bake for 20 minutes.

(I make the crust in my trusty glass-handled measuring bowl, and then use the same bowl for the filling.)

For the FILLING:

Beat eggs; add milk and mix some more. Beat in lemon juice, flour, b.p., salt and lemon peel. Remove crust from oven and gently pour filling over entire hot crust. Bake another 20-25 minutes or until golden brown. Cool about 10 minutes before placing in fridge for 2-3 hours to chill. 

Cut into squares, or if you want a little pizzazz use a cookie cutter to make shaped lemon bars. Sprinkle with powdered sugar if desired. One of our absolute favorites!