I have been making Lemon Bars for years, and they are one of my family and friends favorite cookies. Both my kids also make them for their friends and families.
These Lemon Bars are doubly delicious because I added Lemon Yogurt to the crust..
Lemon Bars are so easy to make, But the worst part of making Lemon Bars is waiting for them to set for 4 hours after baking. But waiting is crucial, so that you can get them out of the pan without them falling apart.
1/2 cup powdered sugar, plus additional for dusting the top
1-1/2 cups unbleached flour
1/2 cup whole wheat pastry flour
1/2 cup butter, plus 1 tablespoon for melting on top
1/2 cup nonfat lemon yogurt
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup fresh lemon juice
Preheat oven to 350ºF. Grate 1/2 cup butter and place in the freezer. In a large bowl, combine 1/2 cup powdered sugar, unbleached flour, and whole-wheat pastry flour. Using a pastry blender, cut in butter and nonfat lemon yogurt, until mixture is crumbly and size of small peas. Press mixture evenly in bottom of an ungreased 13″ x 9″ baking pan. Bake 15 minutes.
Meanwhile, in a large bowl, beat together eggs, granulated sugar, baking powder, salt, lemon peel and lemon juice until fluffy. Pour over hot crust. Loosely cover with foil, bake 30 to 35 minutes or until no imprint remains when touched lightly in center. Remove foil. While hot, melt about 1 Tbsp. butter on the top (this keeps the powdered sugar from absorbing into the cookie); dust top with sifted powdered sugar. Let cool in the pan completely. Refrigerate 4 hours or overnight before cutting (this is an important step). Before cutting the cookies into 24 squares, dust with additional powdered sugar. Store in refrigerator.