Lemon Bars: Recipe

 

 

Ingredients

Crust:
nonstick cooking spray
1 1/2 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1/3 cup granulated sugar
1/4 teaspoon kosher salt

Filling:
3 large eggs
1 large egg yolk
2/3 cup granulated sugar
1/3 cup fresh lemon juice
2 teaspoons finely grated lemon zest
2 tablespoons all-purpose flour
2 tablespoons heavy cream
1/8 teaspoon kosher salt
confectioners’ sugar, for dusting

 

Directions

Preheat oven to 350° F. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.

Make the crust

In a food processor, put the flour, butter, granulated sugar, and salt. Pulse until fine crumbs form.

Press the mixture firmly into the bottom of the prepared pan and bake until very light golden, 25 to 30 minutes.

Make the filling

Whisk together the eggs, egg yolk, granulated sugar, lemon juice, lemon zest, flour, cream, and salt.

When the crust is ready, beat the lemon mixture  again before pouring into your hot crust.

Bake for 15 to 18 minutes, when the filling sets. Cool completely in the pan, then pop it into the fridge until cold, about 2 hours.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a cutting board

Cut into 24 rectangles (6 rows by 4 rows). Store the bars covered in the refrigerator for up to 3 days.

Dust with the confectioners’ sugar before serving.