Easy Lemon Bars

shared by Patty H. (OK, I'm back to making desserts again while I wait for my Girl Scout cookie order to arrive. :) These are very easy and tart and lemony. Aren't you impressed I'm not sharing another chocolate recipe? Anyway, the good thing about these is that the recipe only makes an 8-inch pan full, not an entire 9x13 pan full.  Less temptation, right? Sorry, we ate them before I remembered to take a picture.)

Ingredients:

Crust:
1 stick butter, room temperature
¼ cup powdered sugar
1 cup flour
1/8 tsp. salt

Filling:
1 cup sugar
2 large eggs
1/3 cup lemon juice (juice from approx. 2 large lemons, if using fresh)
1 Tablespoon grated lemon zest (I didn’t use.)
2 Tablespoons flour

Powdered sugar, for sprinkling on top of cooled bars

Directions:

1. Preheat oven to 350 and move the rack to the center of the oven.
2. Spray an 8-inch square pan with nonstick spray.
3. Crust: In a medium bowl, beat the butter and sugar until creamy and smooth.
4. Add the flour and salt and beat until the dough just starts to come together.
5. Press crust onto the bottom of prepared pan and bake for 18-20 min. or until lightly browned around the edges. Remove from oven and cool while preparing the filling.
6. Filling: Beat the sugar and eggs until smooth.
7. Add the lemon juice and zest and stir to combine.
8. Fold in the flour.
9. Pour the filling over the shortbread crust and bake for 17-20 minutes or until the filling has set.
10. Remove from oven and cool.
11. Cut into squares and dust with powdered sugar.
12. Store in the refrigerator (if you have any left).