Fruit Cake
– 1 cup unsalted butter, softened – 2 cups all-purpose flour – 1/2 cup powdered sugar – 4 large eggs – 1 1/2 cups granulated sugar – 1/4 cup all-purpose flour – 2/3 cup fresh lemon juice – Powdered sugar (for dusting)
Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment. Mix 2 cups flour, powdered sugar, and butter to form a dough-like crust.
Press the crust into the pan evenly and bake for 20 minutes until lightly golden. Let it cool slightly while you prepare the lemon layer.
In a bowl, whisk eggs, sugar, 1/4 cup flour, and lemon juice until smooth and fully combined. Pour the lemon mixture over the warm crust.
Bake again for 20–25 minutes until the center is set and edges are lightly golden. Let it cool completely at room temperature before slicing.
Once cooled, dust generously with powdered sugar. Cut into squares or bars using a sharp knife, wiping clean between cuts for neat edges.
Store lemon bars in an airtight container in the fridge. They’ll stay fresh for up to five days and taste even better chilled!
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