Ingredients
Scale
- 2 cups all-purpose flour (divided: 1 ½ cups for crust, ½ cup for filling)
- ½ cup granulated sugar (for crust)
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar (for filling)
- 4 large eggs, room temperature
- ¾ cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides. This “sling” allows you to lift the bars out easily once they have cooled. Lightly grease any exposed pan surfaces with non-stick spray or butter.
- In a medium bowl, combine 1 ½ cups of flour and ½ cup of sugar. Add the softened butter and use a pastry cutter or your clean fingers to blend until the mixture looks like coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared baking pan. Bake the crust for 18-20 minutes or until the edges are just barely golden brown. Remove from the oven but keep the oven on.
- While the crust bakes, whisk together the 1 ½ cups of sugar, 4 eggs, and lemon juice in a large bowl until well combined. In a smaller bowl, sift together the remaining ½ cup of flour, baking powder, and salt. Gradually whisk the dry ingredients into the egg mixture until the batter is smooth. Stir in the fresh lemon zest for an extra pop of flavor.
- Pour the lemon filling over the warm, pre-baked crust. Return the pan to the oven and bake for an additional 25-30 minutes. The filling should be set and no longer jiggle in the center. Remove the pan from the oven and let it cool completely on a wire rack. For the best texture and clean cuts, refrigerate the bars for at least 2 hours before lifting them out of the pan and slicing into squares. Dust generously with powdered sugar just before serving.
- Cook Time: 60 minutes