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Recipe: Lemon Bars
Courtesy of Microplane
Crust
1/2 pound butter room temperature
1/2 cup granulated sugar
1/2 cups all-purpose flour
1/8 teaspoon kosher salt
Filling
6 large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (use Microplane® Fine or Zester/Grater)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioner's sugar, for dusting
Preheat oven to 350 degrees F.
Crust:
Cream the butter and sugar until light in the bowl of an electric mixer fitted paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather a ball. Flatten the dough with floured hands and press it into a 9x13x2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool.
Filling:
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into squares and dust with confectioners' sugar.
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