Patti laBelle's Lemon Bars
- 1 1/3 cups all purpose flour, divided plus more for dusting the pan
- 1/4 cup powdered sugar, plus more for dusting lemon bars
- 1/8 tsp table salt
- 1/2 cup unsalted butter, thinly sliced, at room temp, plus more for greasing pan
- 1 1/2 cups granulated sugar
- 1 tbsp lemon zest, plus 1/2 cup fresh juice (from 4 lemons)
- 4 large eggs
preheat oven to 350. lightly grease an 8 inch square nonstick baking pan, and line it with criss crossed sheets of aluminum foil or parchment paper so that 2 inches hang over each side to create "handles". lightly grease foil, and coat with dusting of flour. turn pan upside down and tap to remove excess flour.
prepare the crust; whisk together 1 cup flour, powdered sugar and salt in a large bowl. add butter, and stir to combine. knead until a smooth dough forms. crumble dough forms. crumble dough into prepared baking sheet, and press gently into and even layer. freeze 15mins.
bake crust in the center rack of the preheated oven until golden, 15 to 20mins. remove from oven and set aside.
prepare the filling: whisk together remaining 1/3 cup flour, sugar, lemon zest, juice and eggs in a large bowl until smooth. pour mixture over hot crust. return to oven, and bake until filling is lightly browned, 20 to 25mins
run a small sharp knife around the inside edges of the pan to loosen pastry. cool in the pan on a wire rack for 30mins.
lift the foil handles to remove pastry from pan. place on rack to cool completely about 30mins. cut pastry into 9 equal squares. peel off and disgard foil. just before serving, sift powdered sugar over bars.