Classic Lemon Bars

By Jjohnsey

These are very good. But gooey and very tart. the recipe calls for lemon juice from real lemons, but I cheated and got the lemon juice by the same company that makes the key lime juice. I believe that is why the bars were so tart. I will try to make them again using real lemons.

They are good, just quite sour.

Ingredients

• For the filling:
• For the crust
• Vegetable Oil for greasing
• 1 1/2 sticks cold, unsalted butter, diced
• 2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup confectioner's sugar plus more for garnish
• 1/4 teaspoon salt
• 4 large eggs plus 2 egg yolks
• 2 cups granulated sugar
• 1/2 cup all-purpose flour, sifted
• 1 tsp grated lemon zest
• 1 cup fresh lemon juice (from about 8 lemons)

Details

Servings 24

Preparation

Step 1

Make the crust: Position a rack in the middle of the oven and preheat to 350. Grease a 9x13" pan with vegetable oil and line with foil, leaving a 2" overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.

Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in teh lemon zest and juice. Remove the crust form the oven and reduce the temperature to 300 degrees. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.

Let the bars cool in the pan on the rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioner's sugar before serving.