Lemon Bars
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar plus more for dusting
- 1/4 teaspoon kosher salt
- 1/2 cup cold unsalted butter cubed
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup fresh lemon juice about 4 to 5 lemons
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F and line an 8x8 inch pan with parchment, leaving an overhang on two sides.
- Pulse the flour, powdered sugar and salt in a food processor. Add the cold butter and pulse until it looks like coarse sand.
- Press evenly into the bottom of the prepared pan.
- Bake the crust for 18 to 20 minutes, until light golden at the edges.
- Whisk the eggs, granulated sugar and flour together in a large bowl until smooth.
- Whisk in the lemon juice and zest until fully combined.
- Pour the filling over the hot crust as soon as it comes out of the oven.
- Bake for 18 to 20 minutes more, until set around the edges but still jiggling slightly in the center.
- Cool completely at room temperature, about 30 minutes, then refrigerate at least 1 hour to fully set.
- Lift out using the parchment overhang, cut into 16 squares, and dust with powdered sugar just before serving.
Good to Know
Blot the lemon zest dry before adding it to the filling, wet zest can make the bars taste slightly bitter.