Delicious Lemon Bar Cookies

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

Ingredients:

1. 1 cup butter (at room temperature)
2. ½ cup plus 1 tablespoon confectioners' sugar
3. 2 ⅓ cups unsifted all-purpose flour
4. 4 eggs
5. 1 ¾ cups granulated sugar
6. ⅓ cup lemon juice (2-3 lemons)
7. The zest of one lemon
8. 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

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 place it in a microwave 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. 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 about a ¼ stick of butter to rub it on 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 spread it evenly across the entire surface. This will help it cook more uniformly.

Once your oven is preheated to 350°F (176°C) AND set to bake or convection 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. They can then be cut and enjoyed. It is easier to cut them when they are cooled. They last about 3 days just out in the open, 1-2 weeks in the fridge, and more then a year in the freezer. `