Lemon bars are one of those things like Lost and Oprah that I know, in theory, I should love, but when it comes down to it, there’s something about them that I struggle with. Hey, I dedicated a lot of my soul to Lost only to be left sad and confused. I thought I was over last year’s series finale, but watching this video just made me super mad all over again.

J.J. Abrams and Carlton Cuse, you’re on my list, dudes.

Anyway, I have lemon bar issues. And it doesn’t totally make sense–shortbread? Good. Lemon? Good. Powdered sugar? Good. But my problem is those stupid eggs. I’ve mentioned it again and again, but I really don’t like anything with any overly eggy flavor and that seems to be why I don’t love most lemon bars (or lemon meringue pie, for that matter). I do love, love, love Sara’s Creamy Lemon Bars because I think the cream cheese helps with the egginess, but regular lemon bars usually just make my throat close up.

Except for this recipe.

I don’t know if it’s the sweet, lemony glaze or if the proportions are just different enough from other lemon bar recipes or if the baking time is just a little shorter (thus avoiding the horror of overcooked eggs–seriously, stuff nightmares are made of!), but these are not only my favorite classic lemon bars, but the only classic lemon bars that I’ll eat. And I will eat way more of them than I need to, so if my local friends and neighbors suddenly find lemon bars on their doorsteps, you know where they came from!

First, you need to preheat the oven to 350. Then, for the shortbread crust, you’ll just need flour, powdered sugar, and butter.

Whisk together the flour and powdered sugar…

Cut in 2 sticks of softened butter with a pastry blender or two knives until the mixture is crumbly…

And then transfer the mixture to a 9×13″ pan lightly coated with cooking spray.

Gently press the mixture into the pan so it’s even,

and then bake it for 15-20 minutes or until the crust is light golden around the edges.

While the crust is in its last few minutes in the oven, use an electric mixer on high speed to mix together the filling ingredients: eggs, sugar, strained lemon juice, a little flour, and some baking powder.

Mix it for about 3 minutes or until it’s very, very pale yellow. Then pour the mixture over the warm crust…

Pop that baby back into the oven for 20-25 minutes or until the top is very light golden brown. Remove it from the oven and allow it to cool completely.

When the bars are completely cool, whisk together a cup of powdered sugar with a few tablespoons of freshly squeezed lemon juice and then spread it over the cooled bars. Cover and refrigerate for at least 2 hours. When ready to serve, cut into squares, rectangles, or triangles (or hey, circles, parallelograms, or octagons if you’re feeling adventurous–who am I to stop you?!) You can sprinkle grated lemon zest or additional powdered sugar on top of the bars (although these are quite sweet already and more powdered sugar might be overkill). Prepare yourself for lots of love and compliments, even from people who claim to not love lemon (like my husband) or lemon bars (like me).

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