Lemon Bars

Ingredients

• 2 cups all-purpose flour – for crust
• 0.5 cups confectioners' sugar
• 0.5 tsp fine salt – for crust
• 1 cups unsalted butter – cut into small cubes
• 6 medium lemons – zested and juiced (1 cup juice, about 2 tbsp zest)
• 2 cups granulated sugar
• 6 large eggs
• 0.33 cups all-purpose flour – for filling
• 0.25 tsp fine salt – for filling
• confectioners' sugar – for serving

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment, leaving overhang on two sides for lifting, and lightly grease the parchment and pan.
2. Make the crust: In a medium bowl, whisk together 2 cups all-purpose flour, 0.5 cup confectioners' sugar, and 0.5 tsp fine salt. Cut in 1 cup unsalted butter with a pastry cutter or fingertips until the mixture forms fine, even crumbs that hold together when pressed.
3. Press the crumbs firmly and evenly into the prepared pan. Bake until the edges are lightly golden and the surface looks dry, 18–22 minutes.
4. While the crust bakes, prepare the lemons: Finely zest the lemons to yield about 2 tbsp zest, then juice them to make 1 cup lemon juice; set both aside.
5. Make the filling: In a large bowl, combine 2 cups granulated sugar and the lemon zest; rub them together with your fingertips until fragrant. Whisk in 6 large eggs until smooth. Add 0.33 cup all-purpose flour and 0.25 tsp fine salt; whisk just until no lumps remain. Whisk in 1 cup lemon juice until fully combined.
6. Remove the hot crust from the oven and immediately pour the lemon filling over it. Return to the oven and bake until the center is set with a slight wobble and the surface no longer looks wet, 20–25 minutes.
7. Cool the pan on a wire rack until room temperature, about 2 hours. For the cleanest slices, chill an additional 1 hour.
8. Use the parchment to lift the slab from the pan. Dust generously with confectioners' sugar (for serving), trim edges if desired, and cut into 24 bars, wiping the knife between cuts.