Lemon Buttermilk Bars
From Williams-Sonoma Baking Cook book
6 TBSP Unsalted butter at room temp
1/4 cup + 2/3 cup Granulated sugar
2/3 cup + 2 TBSP Flour
1/8 tsp Salt
1 TBSP Lemon Zest
1/3 cup Lemon Juice
1/2 cup Buttermilk
Powdered Sugar (for dusting)
MIX THE DOUGH AND BAKE THE CRUST:
Position Rack in the middle of the oven and preheat to 350. Butter the bottoms and sides of an 8-inch square baking pan. In a large bowl, using an electric mixer on medium speed, beat together the butter and 1/4 cup granulated sugar until creamy. Add the 2/3 cup flour and the salt and mix on low speed until blended. Spoon the dough into the prepared pan and press evenly into the pan bottom. Bake until the crust is golden, 15-18 minutes.
MAKE THE FILLING:
Meanwhile, in a large bowl, using the electric mixer on medium speed, beat the eggs and the remaining 2/3 cup granulated sugar until blended. Add the remaining 2 TBSP flour, the lemon zest, and juice, and the buttermilk and beat until smooth. Pour the filling evenly over the baked crust.
BAKE THE FILLING:
Bake until the top of the filling is set and barely browned at the edges, 20-25 minutes. Let cool completely in the pan on a wire rack. Cut into 8 large bars or 16 small ones, dust with powdered sugar shaken through a sieve and serve.