My lemon bars are filled with zest and sweetness pairing perfectly with the buttery shortbread crust. Grab a cup of tea and share it with a friend!
Preheat the oven to 325°F degrees.
In a large mixing bowl, use your hands to combine butter and Kathie’s Bakery Scratch Shortbread Cookie Mix until the dough holds together when lightly squeezed. (The warmth from your hands is important.)
Pat dough into an ungreased 9×13” cake pan and then use a fork to poke some holes in the crust. Bake for 15-20 minutes or until the crust turns slightly brown around the edges.
Make the filling: In a large mixing bowl, combine the sugar, flour, baking powder, eggs, lemon juice, and lemon zest. Using a mixer, beat for 2-3 minutes. Pour over the warm crust and bake for 23-25 minutes or until the filling is set.
Remove from the oven and cool. Sprinkle with Confectioners’ sugar for serving. Store in the refrigerator. Before serving, remove from the refrigerator for about 10 minutes to let the crust soften. Makes about 20 bars.