Lemon Bars
Slice into 16 squares
Nothing is easier or tastier than a great dessert bar recipe - and here is one that Southern Living magazine says is their "simplest (and best) recipe ever". We tested it using fresh lemons and also tried it with frozen lemon juice and found it's just a tad bit less wonderful than using fresh lemons, but way easier. And we added the two knives cutting the flour mixture technique for the crust, old-school style, for less mess under a fresh manicure! The really lovely, tart custard is a bright yellow and freezes well for your next gathering. We sometimes like to cut the squares into smaller 'fingers' for just a pop in your mouth small bite, and we like to serve them in cupcake papers for that fresh from the bakery look.
Ingredients
| 1 ½ cups all-purpose flour, divided |
| 1 cup granulated sugar, divided |
| ½ cup buter, cubed and softened |
| ¼ tsp. kosher salt |
| 6 large eggs, room temp |
| 1 cup fresh lemon juice (about 4 large lemons) |
| 1 Tbsp. grated lemon zest |
| Powdered sugar |
Instructions
Preheat oven to 350°F. Coat an 8" or 9" square pan with baking spray then line botom and sides with parchment paper, crisscross fashion, leaving a 1" overhang.
Stir together 1 cup of the flour and ¼ cup of the granulated sugar in a medium bowl. Add buter and work it into flour mixture, using your fingers, or crisscrossing two knives, until a shaggy dough forms and no large chunks remain. (Mixture should hold together when squeezed.) Press evenly into botom and about ½" up sides of pan. Bake, uncovered, in preheated oven until lightly browned, 20-25 min.
Whisk together remaining ½ cup flour, ¾ cup granulated sugar, and salt in a large bowl. Add eggs and lemon juice, whisking mixture just until combined. Pour through a fine mesh strainer into a large bowl, using a spatula to press mixture through strainer. Discard solids and whisk in grated lemon zest.
Reduce oven temp to 300°F. Carefully pour filling over crust and bake, uncovered, until filling is set around edges and jiggles slightly in center, 20 - 25 min.
Let pan cool on a wire rack about 20 min. Lightly cover with plastic wrap and refrigerate until filling is completely set, 1 ½ hr. - 3 hours.
Carefully lift up and out of baking pan, using parchment as handles onto cutting board. Cut into squares. Sprinkle with powdered sugar just before serving.