Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ cup (100g) granulated sugar
  • ¾ cup (1 ½ sticks) (170g) unsalted butter, cold and cut into cubes
  • ¼ teaspoon salt
  • 4 large eggs
  • 1 ½ cups (300g) granulated sugar
  • 6 tablespoons (85g) all-purpose flour
  • ¼ teaspoon baking powder
  • ½ cup (120ml) freshly squeezed lemon juice (from about 3-4 lemons)
  • 2 tablespoons (30ml) lemon zest (from about 3-4 lemons)
  • Pinch of salt
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine flour, sugar, and salt in a bowl.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Press the mixture firmly and evenly into the bottom of the prepared pan.
  5. Prick the crust all over with a fork.
  6. Chill the crust in the refrigerator for at least 30 minutes.
  7. Bake the crust in a preheated oven at 350°F (175°C) for 18-20 minutes, or until lightly golden brown. Let it cool slightly while you prepare the filling.
  8. In a large bowl, whisk together the eggs and sugar until light and fluffy.
  9. Whisk in the flour, baking powder, and salt until smooth.
  10. Gradually whisk in the lemon juice and lemon zest until combined.
  11. Pour the lemon filling over the warm crust. Bake in the preheated oven at 350°F (175°C) for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
  12. Let the lemon bars cool completely in the pan on a wire rack. Then, chill them in the refrigerator for at least 2 hours before cutting.
  13. Dust with powdered sugar, if desired. Cut into squares and serve.