Lemon Bars
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Crisp crust, lots of tart lemon filling
Ingredients
  • Crust:
  • 1½ cup (140g) flour
  • ⅓ cup (50g) sugar
  • ¼ teaspoon salt
  • 12 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract
  • Lemon Filling:
  • 6 large eggs, beaten lightly
  • 1¾ cups granulated sugar
  • 3 T unbleached all-purpose flour
  • 3 tsp. grated lemon zest from 2 large lemons
  • 1¼ cup lemon juice from 3 to 4 large lemons, strained
  • 2 Tablespoons whole milk
  • ⅛ teaspoon table salt
Instructions
  1. Preheat oven to 350°
  2. Overturn a 9 x 13 metal cake pan on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. Then smooth it as best you can. Lightly butter or spray the surface of the foil with nonstick spray.
  3. In a medium bowl, mix the crust ingredients, stirring just until smooth.
  4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.
  5. Bake the crust for approximately 30 minutes, or until deep-golden brown all over.
  6. Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
  7. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling no longer jiggles when the pan is shaken. Should feel slightly firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Transfer to cutting board, fold foil down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Dust confectioners’ sugar over bars, if desired.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/lemon-bars/