For the crust:– 2 1/4 cups (284g) all-purpose flour– 2/3 cup (152g) granulated sugar– 1 teaspoon kosher salt– 1 cup (2 sticks) unsalted butter, coldFor the lemon filling:– 4 large egg– 1 egg yolk– 1 cup (219g) sugar– 1/3 cup (43g) all-purpose flour– 2/3 cup lemon juice (from 3 lemons)– 1 teaspoon vanilla extract– 1/4 cup unsifted powdered sugar
Ingredient
Direction
1
Line a 9x13 pan with parchment paper, leaving a lengthy overhang. This helps remove and cut bars from pan.Preheat oven to 350°F.
2
Mix the dry ingredients together: Mix the flour, sugar, and salt together in a sizable mixing bowl.
3
The butter is cold. Cube-flour. Smash butter and flour with thumbs and fingers into almond- and pea-sized pieces. You may also pulse it 6–7 times in a food processor until butter-like.
4
Bake after pressing the crust into the dish with your fingertips to achieve a uniform layer.Bake 20–25 minutes. Finish crust until dry and somewhat golden around the edges.
5
Create the filling with 10 minutes left to bake the crust: Whisk eggs, yolk, and sugar in a medium bowl. Mix flour until clumps disappear. Combine lemon juice and vanilla.
6
Once the lemon bars are baked, pour the curd over the warm crust after removing them from the oven. Back in the oven.
7
Bake glass 12 minutes, metal 10 minutes. Many bubbles and no jiggling in ready filling. Check 2 minutes before calling done because ovens vary. Overbaked filling is spongy.
8
Cut the bars after 1 hour on the surface or in the fridge without the oven. A parchment sling lifts bars to a cutting board. Sprinkle sugar on squares.