I've been using this recipe for a few years now, and always get compliments. The fresh lemon juice really catches people off guard. We're so used to artificial flavors now.
Neither the crust nor the filling are as thick as the Starbuck's version, but the recipe is VERY forgiving. I'm sure you could double it or put it in a smaller pan to get a thicker product.
2/3 cup powdered sugar
1 1/2 bars butter
1 1/2 C all-purpose flour
Mix ingredients, then press into a well-greased 9X13 pan. Bake 20 minutes at 350 degrees.
3 eggs, lightly beaten
1/2 C lemon juice
2 Tbs. all-purpose flour
1 1/2 C granulated sugar
Whisk ingredients together and pour on top of crust. Bake for 25 minutes at 350 degrees
zest! You're a genius. I don't know why I never thought about that. Talk about not being able to put two and two together.
Anyway, the recipe was scribbled down for me by a co-worker 2 years ago, and I've been too lazy to rewrite it or change it. But yes, 1 1/2 "bars" should be 1 1/2 sticks, or 3/4 cups.
My fav. lemon bars are paraphrased and slightly adapted from the Smith & Hawken Gardeners' Community Cookbook. If you can get Meyer lemons, the world will be at your feet!! These are pretty lemony. Also, if you really get on a lemon streak (or have a full tree), check out the recipe for lemon picnic tarts from Nancy Silverton's book of desserts - they are a little bit fussier, but also incredible.
2 cups all purpose flour
1/2 cup sugar
1 cup butter
350 degree oven. Mix sugar and flour. Cut in butter. Press in pan (they suggest a 15 x 10", I use a 12 x 9"). Bake until lightly brown (15-20 mins) and let cool.
4 large eggs
2 cups sugar
1/4 cup flour
1 tsp baking powder
juice & zest of two lemons
powdered sugar for top.
Beat eggs well, add everything else but powdered sugar and mix. Pour over shortbread and bake until golden on top. When cool, seive powdered sugar on top.