Food and Recipes Recipes Luscious Lemon Bars 4.0 (1) 1 Review Classic lemon squares are always a popular dessert at teas, luncheons, and showers. As an added bonus, you can make them ahead and freeze for up to one month. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 9, 2018 Print Share Share Tweet Pin Email Photo: Jennifer Davick; Styling: Kacy Carroll Prep Time: 20 mins Additional Time: 105 mins Total Time: 2 hrs 5 mins Yield: 2 dozen Ingredients 2 1/4 cups all-purpose flour, divided 1/2 cup powdered sugar 1 cup cold butter, cut into pieces 4 large eggs 2 cups granulated sugar 1 teaspoon lemon zest 1/3 cup fresh lemon juice 1/2 teaspoon baking powder Powdered sugar Directions Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan. Bake at 350° for 20 to 25 minutes or until lightly browned. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust. Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar. Print