Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- For the crust: In a medium bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Gradually add the 2 cups of flour and mix until just combined to form a crumbly dough.
- Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-20 minutes, or until lightly golden brown.
- For the filling: While the crust is baking, whisk together the eggs and 1 1/2 cups granulated sugar in a separate bowl until well combined.
- Whisk in the 1/3 cup flour until smooth. Stir in the fresh lemon juice and lemon zest.
- Pour the lemon filling evenly over the hot baked crust. Return the pan to the oven and bake for another 15-20 minutes, or until the filling is set and the edges are lightly golden.
- Let the lemon bars cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
- Cut into 16 bars and dust with powdered sugar before serving.
Notes
Store leftover lemon bars in an airtight container in the refrigerator for up to 3 days.