Delicious Lemon Bar Cookies

If you're looking for a nice and refreshing dessert cookie that will keep you coming back for more until there is none left, look no further. The lemon bar is comprised of a shortbread bottom and a flavorful, gooey top. This Instructable will show you how to make these crowd-pleasing cookies that will absolutely delight everyone.

Ingredients:

Shortbread:

1. 1 cup butter (at room temperature)
2. ½ cup confectioners' sugar
3. 2 cups unsifted all-purpose flour

Lemon Filling:

1. 1 ¾ cups granulated sugar
2. 1 tablespoon confectioners' sugar
3. 4 eggs
4. ⅓ cups unsifted all-purpose flour
5. ⅓ cup lemon juice (2-3 lemons)
6. The zest of one lemon
7. 3 ½ teaspoons double-acting baking powder

Equipment:

1. A blender
2. A spatula
3. A wooden spoon
4. A cutting board
5. A lemon zester
6. A lemon juicer
7. 13 x 9-inch glass cooking pan
8. An oven capable of heating to 350°F (176°C)
9. Parchment paper or ¼ stick of butter

Before you begin, wash your hands!

First, zest one lemon. This will ensure that your lemon topping will be flavorful. Then, preheat your oven to 350°F (or about 176°C) on bake or convection bake. After that, juice two to three lemons to get ⅓ cup of lemon juice. Additionally, double-check that your butter is room temperature. If it is not, place it in a warm area for about 10 minutes or microwave it for 5 to 10 seconds. Make sure not to melt it, or your shortbread will be denser than normal. Once complete, put those aside and continue.

Liquid Measuring Tip:

When measuring liquids, always hold the measuring device at eye level so you can see the liquid's tick mark clearly. By holding it above or below you, it skews the measurements enough to taste the difference.

Solids Measuring Tip:

To get the right amount of any solid when baking, especially sugars, flour, and baking powder/soda, take the back of a butter knife to smooth out the top of your measuring cup.

First, start by creaming the 1 cup of butter with the ½ cup of confectioners' sugar. Save the 1 tablespoon for later (Step 5). To cream the butter and sugar, put them into a bowl large enough to hold 2 cups of flour. Mix with a wooden spoon until the butter and sugar are well combined and the mixture has a consistency similar to Cool Whip.

Then, add the 2 cups of flour to the bowl. Save the ⅓ cup for later (Step 4). Mix the flour and creamed butter until combined. I would recommend using your hands for this part. Scrape the sides of the bowl with a spatula to ensure that everything is mixed.

First, line your 13 x 9-inch pan with parchment paper, not wax paper. Wax paper will catch fire and ruin your shortbread. If you don't have parchment paper, use butter to thoroughly grease the baking dish. Continue until the dish is evenly coated with butter on all sides and the bottom. Next, place the dough in the dish and press it in with your hands evenly across the dish. This will help it cook more uniformly.

Once your oven is preheated to 350°F (176°C) AND set to bake, put your shortbread in for about 20 minutes. Periodically check that you are not burning the shortbread. When it is cooked, it should be a light brown color and firm. To double-check that it's baked, do the toothpick test. The toothpick test involves inserting a toothpick anywhere into the shortbread. If the toothpick comes out clean, then it's baked. If not, then continue baking it. When it is done baking, let it cool in the air for about 40 minutes.

Next, add 4 eggs, 1 ¾ cups of granulated sugar, the remaining ⅓ cup of flour, ⅓ cup of lemon juice, the lemon zest, and ½ teaspoon of double-acting baking powder to a blender. Place the cover on (to prevent it from spraying everywhere) and turn it on for 5 seconds. Scrape the extras off the sides of the blender and blend it for a final 5 seconds. If your shortbread has not cooled for 40+ minutes, do not continue. Pour the lemon mixture over the partially-baked crust and put it in the oven for about 25 minutes or until it is golden brown. If you shake the dish, your lemon bars should not jiggle. If they do jiggle, then put them back in the oven.

When they are fully baked, let them cool for a few hours. Now sprinkle the remaining 1 tablespoon of confectioners' sugar on the fully cooked lemon bars. After that, they can finally be cut and enjoyed. It is easier to cut them when they are cooled. They last about 3 days at room temperature, 1-2 weeks in the fridge, and more than a year in the freezer. When cut into about 32 pieces, they are about 128 flavorful calories each.