Sarah’s Lemon Bars

Preheat the oven to 325 degrees. Mix the butter, 2 cups of the flour and the powdered sugar in a stand mixer. Pat the dough into the bottom of an 8 ½” x 13 ½” Pyrex pan. Bake for 15 minutes, until slightly golden.

Sift the granulated sugar with the remaining flour and baking powder. Combine the dry ingredients with the eggs and lemon juice. Spread over the warm crust and bake 25 minutes longer. 

For the frosting, mix about a cup of powdered sugar with enough lemon juice to make a “thick cream.” Frost when the lemon bars have cooled but are still slightly warm. Cool well or partially freeze before cutting into small squares. Store in an airtight container at room temperature or in the freezer.