Lemon Bars
Servings: 20 squares
Ingredients
- CRUST
- 1/2 pound two sticks unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 tsp kosher salt
- LEMON FILLING
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tbsp grated lemon zest about 4-6 lemons
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- confectioner's sugar powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees.
- Make the crust. In a bowl, mix together the butter and sugar until creamy.
- Combine the flour and salt in a smaller bowl, then add to the creamed butter a little at a time until incorporated.
- Place dough on a well-floured surface and lightly knead into a ball.
- Press it into a 9x13 inch baking dish, building up a little bit of an edge, about 1/2 inch, around the sides.
- Place in fridge for 20-30 minutes, until chilled.
- Bake the crust for 15-20 minutes, until lightly browned. Set aside to cool.
- Meanwhile, make the lemon filling. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
- Pour over the crust and bake for 30-35 minutes until the filling is just set.
- Let cool to room temperature.
- Cut into bars or triangles and dust with confectioner's sugar.
Tried this recipe? Leave a comment below or Instagram it! Mention @Fourtocookfor or tag #fourtocookfor!
Notes
This recipe is easy, but there is a lot of inactive cooking time that requires a bit of coordination. The dough needs to be chilled. The crust is baked prior to baking the bars. You can cut the time in half by preparing the crust a day ahead of time.