March 12, 2021
John loves Lemon Bars. These are easy and they are delicious. Enjoy!
Cooking spray or butter
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup powdered sugar
1 tsp. finely grated lemon zest
¼ tsp. kosher salt
8 Tbsp. unsalted butter, cubed and chilled
1 large egg yolk
4 large eggs
1 cup granulated sugar
2 Tbsp. powdered sugar, plus more for dusting
2 Tbsp. finely grated lemon zest (from 2 lemons)
¼ tsp. kosher salt
½ cup freshly squeezed lemon juice (from 2-3 lemons)
¼ cup all-purpose flour
Arrange a rack in the middle of the oven and heat to 325 degrees F. Lightly coat an 11x7-inch glass baking dish with cooking spray or butter. Line the dish with a parchment paper sling, leaving an overhang of about 2 inches on each long side; set aside.
Place the flour, granulated sugar, powdered sugar, zest, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 5 times to combine. Add the butter and pulse until the mixture looks like coarse crumbs.
Pour the crust mixture into the prepared baking dish. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer. Refrigerate for 15 minutes.
Bake the crust until it is a light golden brown, 25 to 30 minutes.
Whisk the whole eggs, egg yolk, granulated sugar, powdered sugar, zest, and salt together in a large bowl. Whisk in the lemon juice, and then the flour, until combined.
Remove the crust from the oven and pour the lemon filling onto the warm crust.
Return the pan to the oven and bake until light brown around the edges and the top appears relatively dry, 15-20 minutes. Cool completely on a wire rack before cutting.
Remove the lemon bars from the pan using the parchment sling. Use a fine-mesh strainer to generously dust the bars with powdered sugar.
Place on a cutting board and cut into 12 pieces. Dust with more powdered sugar, if desired, before serving.
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