Lemon Bars

Sometimes, all you need is a little slice of sunshine. These luscious lemon bars, complete with a buttery, shortbread crust and slightly tart filling, will brighten any day. This recipe, so much better than others with oil in the crust, appears in The Lady & Sons, Too: A Whole New Batch of Recipes from Savannah by Paula Deen.

Lemon Bars

Crust
2 cups all-purpose flour
1 cup powdered sugar
Pinch of salt
1 cup (2 sticks) unsalted butter, room temperature

Filling
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice

Preheat the oven to 350 degrees. To make the crust, combine the flour, powdered sugar and salt in a large mixing bowl. Cut in the butter to make a crumbly mixture and press into a lightly greased 13 by 9 pan. Bake for 20 minutes.

In the meantime, whisk the eggs, sugar, flour and lemon juice together. Pour over baked shortbread crust and put in the oven for an additional 25 minutes. Sprinkle with powdered sugar before serving, if desired.