Quick and Easy Lemon Bars

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Shortbread crust:
2 tablespoons powdered sugar
2 tablespoons granulated sugar
10 tablespoons unsalted butter, softened
1 -1/4 cups all-purpose flour

Lemon filling:
2 small or 1 large lemon, peel and all, ends trimmed, cut up, seeds removed
4 large eggs
1-1/2 cups sugar
½ cup (8 tablespoons) butter, softened
1 teaspoon vanilla

Grease an 8-x 8-inch pan.  Preheat oven to 325°F.

Crust:  In a medium bowl, stir together the two sugars.  With an electric mixer, beat in the butter until mixture is light and fluffy, about 1 minute.  Add vanilla and flour and mix just until incorporated.  Pat mixture into the prepared pan and set aside.

Filling:  Put all of the ingredients in a blend and puree until smooth.  Pour over the shortbread crust.

Bake in the middle of the preheated oven until filling is set, about 45 minutes.

Cool pan on a rack and then refrigerate for 30 minutes before cutting into bars.  Sprinkle with more powdered sugar, if desired.

Makes 36