Ingredients: |
Ingredients: For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 tsp. kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 Tbsps. grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners's sugar, for dusting
|
Directions: |
Directions:Preheat the oven to 350º F. Line a 13 x 9" pan with parchment paper folded at the corners and up the sides. It's a little tricky but well worth the time to left out for clean cutting.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour, salt, and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. leave the oven on.
For the filling, whisk the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35 to 40 minutes, until the filling is set. Let cool to room temperature. Cool completely before lifting from the pan to set on a board or the counter to cut.
Cut into triangles or small squares and place in pastry papers or cupcake papers. Sprinkle with confectioners sugar. |
This recipe for Lemon Bars is from