Lemon Bars

Ingredients

• 3.5 cup All-purpose flour (Divided: 3 cups for the crust and the remaining 1/2 cup for the filling.)
• 0.75 cup Powdered sugar (Plus more for dusting; the extra amount is unspecified.)
• 0.5 tsp Salt
• 0.875 cup Unsalted butter (Melted.)
• 3 tbsp Lemon zest (From about 4–5 lemons.)
• 3 cup Granulated sugar
• 8 Eggs (Large, at room temperature.)
• 1 cup Fresh lemon juice (From about 4–5 lemons.)
• Vanilla extract (Optional; the source says to add if desired, without specifying an amount.)

Steps

1. 1

   Heat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish, then line it fully with parchment paper.

2. 2

   Whisk together 3 cups of the flour, the powdered sugar, and the salt. Pour in the melted butter and mix until well combined. Add vanilla extract if desired.

3. 3

   Sprinkle the dough into the prepared pan and press it firmly into an even, flat layer, making sure there are no cracks.

4. 4

   Bake the crust for 20–25 minutes, or until lightly golden.

5. 5

   While the crust bakes, pulse the granulated sugar and lemon zest together in a food processor until the zest is fully incorporated and the sugar turns light yellow.

6. 6

   Transfer the lemon-sugar mixture to a large bowl. Add the remaining 1/2 cup flour and mix well.

7. 7

   Pour in the lemon juice and add the eggs. Mix until completely combined.

8. 8

   Pour the filling over the warm crust and return the pan to the oven. Bake for about 25 minutes, turning the pan halfway through.

9. 9

   Remove from the oven and cool for 1 hour, then chill in the refrigerator for 2 hours.

10. 10

    Remove the bars from the pan. Dust with powdered sugar, then cut into bars with a clean, sharp, damp knife, re-wetting the knife after each cut.

Notes

Vanilla is optional and no amount is specified. The recipe also calls for additional powdered sugar for dusting, with no amount given. Total time includes 1 hour of cooling and 2 hours of chilling.

Nutrition per serving

• dessert
• baked
• bars
• lemon
• vegetarian