Ingredients
Scale
- For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Filling:
- 4 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, cream together the softened butter and 1/2 cup sugar until smooth. Stir in the 2 cups of flour and salt until a soft dough forms. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake the crust for 15-20 minutes or until it is lightly golden brown.
- While the crust is baking, prepare the topping. In a large bowl, whisk the 4 eggs and 1 1/2 cups of granulated sugar until well combined. Add the 1/4 cup of flour, fresh lemon juice, and lemon zest. Whisk vigorously until the mixture is smooth and no flour lumps remain. Once the crust is ready and still hot, pour the lemon mixture directly over the baked base.
- Return the pan to the oven and bake for another 15-20 minutes, or until the lemon filling is set and no longer jiggles in the center. Remove from the oven and let the bars cool completely in the pan at room temperature. For the best results, refrigerate the bars for at least 2 hours before slicing. Lift the bars out using the parchment overhang, dust with powdered sugar, and cut into 16 squares.
- Cook Time: 50 minutes