Meanwhile, prepare the filling. In a mixing bowl combine the granulated sugar and flour. Add in the eggs and lemon juice, whisk until fully combined.
Pour the filling over the hot crust. Return to the oven and bake for 20-25 minutes.
Remove from the oven and allow the bars to cool to room temperature, about an hour. Then refrigerate the bars for 2 hours. Before serving, use the
parchment paper to remove the bars from the pan. Dust with powdered sugar and use a sharp knife to cut into squares. To cut lemon bars cleanly, dip your knife in warm water, shake off the excess, and cut. Clean the knife off and re-wet for each cut.
Nutrition
Calories: 348kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 102mg | Potassium: 67mg | Fiber: 1g | Sugar: 38g | Vitamin A: 457IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg
