Luscious Lemon Bars

By á-44262

Ingredients

• For the crust:
• 3/4 cup all purpose flour
• 1/4 cup corn starch
• 1/2 teaspoon salt
• 1/2 cup confectioners’ sugar (plus more to decorate finished bars)
• 1/2 cup cold unsalted butter (1 stick), cut into 1/2-inch pieces
• For Lemon Topping:
• 3 large eggs
• 1 1/2 cups sugar
• 5 tablespoons freshly squeezed lemon juice (you’ll need between 2 and 3 lemons)
• 1 tablespoon lemon zest (from about 1 lemon, be sure to zest before juicing)
• 3 tablespoons all purpose flour

Details

Adapted from leaandjay.wordpress.com

Preparation

Step 1

Make the Crust

Adjust an oven rack to the middle position and preheat the oven to 350 degrees.

Cover a 9-inch square baking pan with aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure that foil overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.

Place the flour, corn starch, salt and confectioners’ sugar in a bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend, until the mixture resembles coarse meal, about 10 seconds. Sprinkle mixture into prepared pan and press firmly with your fingers into an even layer over the entire bottom, building up a thin ½-inch edge around the sides (this keeps filling from spilling beneath crust). Refrigerate for 30 minutes.

Bake the crust until lightly golden, about 15-20 minutes.

Make the Topping

In a medium bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour.

As soon as the base is baked, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 20-25 minutes, or until the topping is set and firm. Let cool on a rack to room temperature, or at least 30 minutes, then cover and chill in refrigerator until ready to cut (it will be much easier to cut when cold).

To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges of the crust (use a knife to separate crust and foil if necessary). Using a sharp knife, trim the edges off, then cut into 2-inch squares. Use a fine sieve to dust squares with confectioners’ sugar. Store finished lemon squares covered in refrigerator and serve chilled.

Enjoy!