Ingredients
Scale
Crust
- ½ pound (2 sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
Filling
- 7 large eggs (pasteurized if you like)
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons), yellow part only
- 1 cup freshly squeezed lemon juice (4 to 6 lemons)
- 1 cup flour
- Confectioners’ sugar for dusting
Instructions
- Preheat oven to 350 degrees F. Make the crust. Cream the butter and sugar either using a stand mixer with the paddle attachment or a hand mixer until light and fluffy, 2 to 3 minutes. In a bowl combine the flour and salt, and gradually add to the butter and sugar with the mixer running on low until just mixed together. Dump the dough into a 9 by 13 inch baking pan and press in with your hands, creating a ½ inch edge on all sides. Chill for about 30 minutes.
- Once chilled, bake the crust about 20 minutes until very lightly browned. Cool while you make the filling.
- For the filling, mix eggs, sugar, lemon zest, lemon juice, and flour together. Remove any seeds from the lemon juice by straining or fishing them out with your fingers. Once the mixture is homogeneous, pour over the baked crust, and bake the entire thing for 30 to 35 five minutes until the filling is mostly set. It is okay if it is slightly wobbly. Let cool, then dust with liberally with confectioners’ sugar.
- Cut into 24 squares. Lemon bars may be stored in the refrigerator overnight or frozen wrapped in parchment and foil, placed in a zipper bag for up to 3 months. Thaw at room temperature for 30 to 60 minutes and they’ll be just liked fresh baked.
Notes
Recipe adapted from The Barefoot Contessa Cookbook.
- Prep Time: 30 mins
- Cook Time: 55 mins