Lemon Bars
Tart, sweet, and addictive. Add a crispy shortbread crust and these bars are irresistible. The filling for this recipe is only mildly adapted from ‘The King Arthur Flour Cookie Companion Cookbook’ – there was no need to mess with perfection. Me being me, I doubled the recipe because I cannot fathom how anybody could stop at only 16 squares. This recipe makes a lot, but you will be amazed at how quickly they disappear. You can also cut the recipe in half and use a 9x9 inch pan.
Ingredients
- FOR THE CRUST
- 3 cups all-purpose flour
- ½ cup confectioners’ sugar
- ½ tsp. salt
- 1 cup 2 sticks butter
- FOR THE TOPPING
- 8 large eggs
- 2 ½ cups granulated sugar
- 1 cup lemon juice
- ½ cup all-purpose flour
- ½ teaspoon salt
- 4 tablespoons grated lemon zest
Instructions
- Butter (or spray with kitchen spray) a 10x15 inch-baking pan. (Or, if cutting the recipe in half, prepare one 9x9 inch or 8x8 inch pan.
- For the crust: combine the flour, confectioners’ sugar, and salt in a large bowl or food processor. Pulse or cut in the butter until fine crumbs are formed.
- Press the crust mixture firmly into the prepared pan. Bake for about 30 minutes, or until firm to the touch and slightly browned.
- While the crust is baking, prepare the topping: Mix together the sugar, flour, salt, and lemon zest. Add the eggs and lemon juice. Beat until smooth.
- Pour topping mixture onto the hot crust as soon as it comes out of the oven, return to the oven and continue baking for between 20-30 minutes, or just until the topping is firm (which means it will not jiggle when shaken).
- Remove from oven and allow to cool.
- Sprinkle with confectioner’s sugar right before serving, if desired. If you sprinkle ahead of time, the sugar will disappear into the topping so it’s best to wait. Dive in headfirst.