Lemon Bars
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar plus more for dusting
- 1 cup unsalted butter cold and cubed
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 2/3 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Heat oven to 350F, line a 9x13 inch pan with parchment, leaving an overhang on two sides.
- Pulse flour, powdered sugar, butter and salt until it looks like coarse crumbs, press evenly into the pan.
- Bake the crust 18 to 20 minutes until the edges turn light golden.
- Meanwhile whisk eggs, granulated sugar, flour, lemon juice and zest until smooth.
- Pour the filling over the hot crust as soon as it comes out of the oven.
- Bake 20 to 22 minutes until the center is set and no longer jiggles when the pan is shaken gently.
- Cool on a rack 1 hour, then chill at least 2 hours until completely firm.
- Lift the bars out using the parchment overhang, set on a cutting board.
- Dust with powdered sugar and cut into 16 squares with a sharp knife, wiping the blade between cuts.
Good to Know
Bake these up to 3 days ahead and keep chilled in an airtight container; dust with fresh powdered sugar right before they go on the table.