Lemon Bars Classic (Print Version)
# Ingredients:
→ Crust
01 -
1¾ cups plain flour
02 -
½ teaspoon kosher salt
03 -
¼ cup regular sugar
04 -
1 large lemon, zest only
05 -
12 tablespoons (1½ sticks) unsalted butter, softened
→ Filling
06 -
⅓ cup plain flour
07 -
½ teaspoon kosher salt
08 -
1½ cups regular sugar
09 -
5 big lemons (use one from the crust too)
10 -
4 large eggs, softened to room temp
→ Topping
11 -
Confectioners' sugar to sprinkle on top
# Instructions:
01 -
Start by preheating your oven to 350°F. Line a square 9x9 pan with parchment paper on the bottom and sides. Make sure your butter and eggs aren’t cold, let them get to room temp.
02 -
Combine sugar and lemon zest. Add in butter and salt, beating until nice and fluffy. Stir in the flour until it forms crumbly dough. Press this into your pan and bake for 15-22 minutes until slightly golden.
03 -
Mix eggs and lemon zest in a bowl. Pour in lemon juice, sugar, and salt, then sift the flour on top. Whisk it all together until it’s silky smooth.
04 -
Pour the filling onto the still-hot crust. Bake for about 18-20 minutes, or until it’s just set but with a little jiggle in the center.
05 -
Let it cool for an hour first, then pop it in the fridge for at least 3 more hours. Once chilled, cut into 16 squares and dust with powdered sugar right before serving.
# Notes:
01 -
Use a hot knife to get neat slices when cutting
02 -
Don’t dust with sugar until you're about to serve