½cupunsalted buttercut into ½-inch cubes; at room temperature
Lemon filling:
¾cupgranulated sugar
3tablespoonscornstarch
½cuplemon juice
3large eggs
Zest of 1 large lemonor about 2-3 teaspoons lemon zest
Extra powdered sugarto garnish
Instructions
Heat the oven to 350 degrees Fahrenheit. Line an 8 x 8-inch baking pan with parchment paper, criss-crossing two sheets of parchment paper to make it easier to pull the bars out to slice after baking.
Make the crust: add the 1 cup + 2 tablespoons flour, ¼ teaspoon salt, and ⅓ cup granulated sugar to the bowl of a food processor. Pulse a few times to blend.
With the food processor running, drop the cubes of butter one by one into the flour mixture. Run the processor until the dough sticks together and forms a large mass.
Turn the dough out into the baking pan. Gently press down with your fingers or a spatula to evenly spread it into the pan.
Bake the crust for 23-25 minutes, or until the crust just starts to turn golden brown around the edges. Remove the crust from the oven and reduce the oven temperature to 325 degrees Fahrenheit.
Make the filling: in a large mixing bowl, whisk together the remaining ¾ cup granulated sugar, 3 tablespoons cornstarch, ½ cup lemon juice, 3 large eggs, and lemon zest until combined.
Pour the filling into the still-warm crust. Bake for 19-22 minutes, or until the filling has thickened and just barely jiggles when you nudge the pan with a potholder.
Remove the bars from the oven. Cool on a wire rack at room temperature until it reaches room temperature, or for about an hour. Move to the refrigerator and let chill for up to 2 hours, or until the bars are cool and firm. Slice the bars, sprinkle with powdered sugar (if desired) and enjoy cool!
Notes
Storage directions: leftover lemon bars can be refrigerated in an airtight container for up to 4 days. They also can be frozen, with pieces of parchment paper separating the individual squares in a freezer-safe container, for up to 3 months.Pro-tips:
Use fresh lemon juice for the best flavor
Glass or ceramic baking dishes are best for this recipe
For best flavor and texture, cool the bars completely before enjoying
Use softened butter - the softer the butter the better for this recipe. I like to leave mine out in the sun until the butter is to a very spreadable consistency.
Double the recipe by multiplying all of the ingredients by 2 and following the directions as listed, adding 3-5 minutes onto each of the baking steps (or until the crust is golden brown in the first step and the filling sets in the second step).To make this recipe without a food processor: combine the flour, salt, sugar, and softened butter in a large mixing bowl or the bowl of a stand mixer and mix on low to medium speed with a mixer fitted with a paddle attachment or a hand mixer until a rough dough forms. Continue with the rest of the directions as listed.