Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- For the lemon filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- For the topping:
- Powdered sugar, for dusting
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Make the crust: In a food processor, combine the flour, sugar, and salt. Pulse to mix. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the prepared baking pan. Bake for 15-18 minutes, or until lightly golden. Remove from the oven and let cool slightly.
- Prepare the lemon filling: In a large bowl, whisk together the eggs and sugar until smooth. Add the lemon juice and zest, mixing well. Sift in the flour and baking powder, then whisk until fully combined.
- Pour the lemon filling over the pre-baked crust. Return to the oven and bake for 20-25 minutes, or until the filling is set and the edges are lightly golden.
- Let the bars cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and dust with powdered sugar before cutting into squares.
Notes
For an extra tangy flavor, increase the lemon zest to 2 tablespoons. Store leftovers in an airtight container in the refrigerator for up to 5 days.