Name: Double-Lemon Bars
Prep time: 25 minutes
Total time: 45 minutes
Yield: Makes 24
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 2/3 cup powdered sugar; 2 1/4 cups all purpose flour; 2 cups sugar; 4 large eggs; 7 tablespoons fresh lemon juice with pulp; 1/4 cup finely grated lemon peel (from about 6 large lemons); 1 teaspoon baking powder; Additional powdered sugar

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Double-Lemon BarsBrian Leatart

Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, they can be made ahead."

Lots of lemon zest and lemon juice with all the pulp set these bars apart.

Test-kitchen tip:

To remove all juice and pulp for the lemon filling, cut lemons in half and use a tiny spoon to scoop between the membranes; discard seeds.

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