Ryan's Lemon Pucker Bars
1 Cup Butter, softened
1/2 Cup Sugar
2 Cup Flour
3 Cups Sugar
1 Cup Fresh Lemon Juice
1 Tsp Lemon Zest
1 Cup Flour
Powdered Sugar for dusting
In a bowl cream butter and sugar, gradually add in the flour. Mix until well combined.
Press crust mixture into a greased 9x13 baking pan. Push crust up the sides about a 1/2 inch.
Bake at 350F for 20mn, until lightly brown. Remove from oven and cool.
When crust is out of the oven start making the filling.
Whisk the eggs, sugar, lemon juice and zest. Add the flour, mix to combine.
Pour the filling over the crust in the 9x13 pan. Bake at 350F or 30-35 minutes. Remove from oven and let cool to room temperature.
When cooled dust with powdered sugar.
|Cream butter & Sugar, add flour|
|Mix it up|
|Out of the Oven|
|Press into 9x13 pan|
|Crack the eggs|
|Ryan is juicing the lemons|
|Add lemon juice to eggs|
|Pour filling onto baked crust|
|Out of the oven, just dust with powdered sugar|