Lemon Bars

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy removal. In a large mixing bowl, beat together 1 cup of room temperature unsalted butter and ½ cup powdered sugar until smooth and creamy.

2. 2

   Add 2 cups all-purpose flour and ¼ teaspoon salt to the butter mixture; mix until a crumbly dough forms. Press the dough evenly and firmly into the bottom of the prepared pan using a flat measuring cup to smooth it out. Bake in the preheated oven for 20 minutes until the edges are pale golden.

3. 3

   While the crust is baking, in a separate bowl, whisk together 4 large eggs and 2 cups granulated sugar until completely smooth. Gradually whisk in ⅓ cup all-purpose flour, then add ⅔ cup fresh lemon juice and 2 tablespoons fresh lemon zest until fully combined and the mixture is thin and lemon-yellow.

4. 4

   Once the crust is done baking, pour the lemon curd mixture over the hot crust immediately. Reduce the oven temperature to 325°F (160°C) and bake for an additional 20–25 minutes until the curd is fully set — it should not jiggle when the pan is gently shaken, and the edges may be very slightly golden.

5. 5

   Allow the lemon bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set further. Once chilled, lift out the bars using the parchment overhang, slice into squares with a sharp knife (wiping the knife between cuts for clean edges), and dust generously with powdered sugar before serving.