Kathy Coup’s Scrumptious Lemon Bars . . .glazed

No shaking of powdered sugar over Kathy Coup’s Luscious Lemon Bars . . . instead, the lemon topped shortbread-based cookies are iced with a thin powdered sugar glaze. Thanks Kathy for sharing yet another recipe. (Her recipe for Peach Upside Down Cake is another scrumptious dessert!)

Kathy Coup’s Scrumptious Lemon Bars . . . frosted not shaken!  

Makes a 9”x13” pan of bar cookies

Crust

2 1/4 cups all-purpose flour

1/2 cup powdered sugar

1 cup (2 sticks) softened butter

Lemon Filling

4 large eggs

2 cups granulated sugar

1/3 cup lemon juice (zest lemons before juicing & use part
of zest in filling & the rest in the glaze if desired)

1/4 cup all-purpose flour

1/2 teaspoon baking powder

Glaze

About 1 cup powdered sugar

Enough lemon juice to make a thin glaze (start with a
couple of tablespoons)

Lemon zest, if desired

1. Crust: Combine flour and powdered sugar; add butter and mix just until crumbly.
   
   
   
   
2. Firmly press mixture into a lightly greased or sprayed 9”x13” baking pan or dish.

   

   I lined the pan with foil and then sprayed the foil.

3. Bake in a preheated 350° oven for 20 to 25 minutes until set and lightly browned.
   
4. Lemon Filling: Whisk 4 eggs; add the sugar and lemon juice.
   
5. Combine flour and baking powder; whisk into egg mixture.
6. Pour over baked crust and bake at 350° for 25 minutes or until set.
   
7. Cool completely.
8. Glaze: Thin powdered sugar with lemon juice to make a light frosting; add lemon zest if desired.
9. Ice cooled bars. (Loosen foil from pan as bars cool.)
   

Recipe without photos . . .

Kathy Coup’s Scrumptious Lemon Bars . . . frosted not shaken!  

Makes a 9”x13” pan of bar cookies

Crust

2 1/4 cups all-purpose flour

1/2 cup powdered sugar

1 cup (2 sticks)  softened butter

Lemon Filling

4 large eggs

2 cups granulated sugar

1/3 cup lemon juice (zest lemons before juicing & use part of zest in filling & the rest in the glaze if desired)

1/4 cup all-purpose flour

1/2 teaspoon baking powder

Glaze

About 1 cup powdered sugar

Enough lemon juice to make a thin glaze (start with a couple of tablespoons)

Lemon zest, if desired

1. Crust: Combine flour and powdered sugar; add butter and mix just until crumbly.
2. Firmly press mixture into a lightly greased or sprayed 9”x13” baking pan or dish.
3. Bake in a preheated 350° oven for 20 to 25 minutes until set and lightly browned.
4. Lemon Filling: Whisk 4 eggs; add the sugar and lemon juice.
5. Combine flour and baking powder; whisk into egg mixture.
6. Pour over baked crust and bake at 350° for 25 minutes or until set.
7. Cool completely.
8. Glaze: Thin powdered sugar with lemon juice to make a light frosting; add lemon zest if desired.
9. Ice cooled bars.