Pregnancy Friendly Lemon Bars with Powdered Sugar
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Learn more →Ingredients
16 servings
For the crust
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
For the filling
- 4 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ⅔ cup fresh lemon juice (from about 4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
For serving
- 2–3 tbsp powdered sugar, for dusting
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a mixing bowl, whisk together 1 cup flour, 1/4 cup powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse, damp sand with no dry flour remaining.
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