Lemon Bars Classic (Print Version)
# Ingredients:
→ Crust
01 -
1¾ cups plain flour
02 -
½ teaspoon coarse salt
03 -
¼ cup white sugar
04 -
1 large lemon, zest only
05 -
12 tablespoons (1½ sticks) unsalted butter, softened
→ Filling
06 -
⅓ cup all-purpose flour
07 -
4 eggs, brought to room temperature
08 -
½ teaspoon kosher salt
09 -
5 lemons, juiced (one also zested for the crust)
10 -
1½ cups granulated sugar
→ Topping
11 -
Use powdered sugar to sprinkle on top
# Instructions:
01 -
Set your oven to 350°F. Line a square pan (9x9-inch) with parchment paper, leaving some overhang to easily lift out later. Make sure butter and eggs are at room temperature first.
02 -
Combine sugar and zest. Beat it together with the butter and salt until smooth and fluffy. Blend in the flour until you get a crumbly dough. Spread it evenly in the pan and bake for about 15-22 minutes until it's just turning golden.
03 -
Crack the eggs into a bowl and whisk them with lemon zest. Add sugar and a pinch of salt, followed by the lemon juice. Sift in the flour, mixing it in until you have a smooth mixture.
04 -
Pour the filling on top of the warm crust. Bake for about 18-20 minutes or until it looks set but the middle jiggles slightly when gently shaken.
05 -
Let the pan cool at room temperature for around an hour. Refrigerate it for at least 3 more hours until firm. Cut the bars into 16 pieces, and right before eating, dust the tops lightly with powdered sugar.
# Notes:
01 -
Putting your knife in hot water before slicing makes cutting cleaner.
02 -
Wait to sprinkle powdered sugar on top until just before serving.