1 cup butter, softened
1/2 cup white sugar
2 cups flour
1 1/2 cups white sugar
1/4 cup all-purpose flour
Juice from 2 lemons
Zest from 1 lemon
1. Preheat the oven to 350 degrees
A mixer would have probably been good for this, but to keep things easy I basically used a knife to cut the butter into the flour/sugar. It wasn't perfectly mixed at this time, but I'm pretty sure the point is to still have a few chunks of butter.
The time is from the official recipe, except ours never really got "golden." I think I coooked it for close to 40 minutes. You can see that around the edges it was getting dark, but the bulk of it was still white-ish. I was a little afraid of under cooking it, till I realized the eating raw butter, flour, and sugar wouldn't really be a problem.
The lemon zest was all my idea. I stuck with the zest from only one of the lemons afraid it would be too lemon-y, but I think you'd be safe to use both.
Are you a lemon bar fan? Have you ever made them and if so, do you have a favorite recipe?