If you’re looking for the perfect recipe for lemon bars try these. They are exceptional. Because they can be cut into small bars they are ideal for bridal or baby showers. For a flavor change, try different varieties of limes. Persian or key limes taste very different. Enjoy!

Lemon Bars: makes 78 small bars

Crust
3 cups all-purpose flour
3/4 cup powdered sugar
1 and 1/2 cups plus 3 more tablespoons cold, unsalted butter, cut into 1/2 inch pieces

Preheat oven to 350ºF. Line a 17 X 12 X 1 inch rimmed baking sheet with parchment paper. In the bowl of a food processor fitted with a metal blade, add flour and powdered sugar. Pulse several times to combine. Add cold butter pieces and pulse until the mixture looks like sand. Pour mixture onto a rimmed baking sheet and spread into an even layer. Compress crust by pressing with your fingers or use the bottom of a measuring cup. Bake 12 to 15 minutes. Crust will be a cream color. Remove from oven and pour filling on top.

Lemon Filling
3 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
7 large eggs
3/4 cup fresh lemon juice plus zest from all lemons used
Garnish: powdered sugar
Make filling while crust bakes. In a large bowl, mix sugar, flour, and baking powder together. In another bowl mix eggs, lemon juice and zest with a mixer until well blended and frothy. Add flour mixture and mix until combined. Pour filling on top of hot crust.

Bake 30 to 35 minutes. When done, the filling will be set when gently shaken. The top of the filling will be covered with light brown dots. (Don’t worry we’ll cover those dots with powdered sugar!) Cool on a wire rack until completely cooled (1 to 2 hours). Refrigerate until cold (I usually refrigerate overnight- it makes them easier to cut.) Using a knife cut 1/8 inch off each edge and discard. Then cut bars with a bench scraper into 1-7/8 inch X 1-1/8 inch bars. Makes 78 small bars. Place bars decoratively on a tray. Garnish with sifted powdered sugar.