A Perfect Balance Of Tart, Tangy, and Sweet

Lemon bars were a huge trend a few years ago and remain very popular still. They're a childhood favorite and often show up in the display cases of bakeries, but seem to have fallen off the radar recently. I needed to make a treat for the potluck we attended this afternoon, and I stumbled across this recipe as I was trying to figure out what to make. These were quick and easy to make, and came out of the pan nicely for a good presentation. I added lemon oil to up the tanginess; it is usually sold by the candy making supplies and flavorings in the craft store.

Old Fashioned Zesty Lemon Bars

Preheat oven to 350 degrees. Lightly grease a 9" square pan.

For the crust, place 1 cup flour and 1/4 cup powdered sugar in the bowl of a food processor. Pulse a few times to combine. Cut 1 stick (1/2 cup) cold, unsalted butter into chunks and add to the flour. Pulse until mixture resembles fine crumbs. Press evenly into prepared pan. Bake about 15 minutes, just until it's beginning to turn a light golden color.

Meanwhile, stir together:

2 tbsp flour

1 cup sugar

1/2 tsp baking powder

In a large bowl, beat:

2 eggs

2 tbsp fresh lemon juice

2 tsp lemon zest, preferably organic

1/4 tsp lemon oil, optional

Add the flour mixture and beat until combined and well mixed. Pour over the hot crust. Bake 25 minutes. Cool completely on a wire rack.

Using a sifter or small fine mesh strainer, sprinkle with a generous amount of powdered sugar. Cut into bars and serve.

Makes about 18.