Lemon Bars

• •1 cup all-purpose flour
• •0.3 cup granulated sugar
• •0.5 cup unsalted butter, very cold, cut into small cubes
• •0.3 teaspoon salt
• •0.8 cup granulated sugar
• •2 tablespoon all-purpose flour
• •2 large eggs
• •0.3 cup fresh lemon juice
• •1 tablespoon lemon zest, finely grated
• •2 tablespoon powdered sugar, for dusting

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.

2. 2

   For the crust: In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the very cold, cubed unsalted butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

3. 3

   Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling.

4. 4

   For the lemon filling: In a clean medium bowl, whisk together 3/4 cup granulated sugar and 2 tablespoons all-purpose flour. This helps prevent the lemon filling from separating. Add the large eggs, fresh lemon juice, and finely grated lemon zest. Whisk until well combined and smooth.

5. 5

   Pour the lemon filling evenly over the warm, pre-baked crust. Return the pan to the oven.

6. 6

   Bake for 20-25 minutes, or until the center of the filling is set and no longer jiggles when gently shaken. The edges may be slightly golden.

7. 7

   Remove the pan from the oven and let the lemon bars cool completely at room temperature. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours (or preferably overnight) before cutting. Chilling is crucial for clean, neat slices.

8. 8

   Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of lemon bars out of the pan onto a cutting board. Dust generously with powdered sugar before cutting into 4 large squares (or 9 smaller squares, if preferred, for more servings). Serve cold.

Chef's Tips

• 💡Ensure your butter for the crust is very cold; this helps create a tender, flaky shortbread.
• 💡Do not overbake the lemon filling. It should still have a slight jiggle in the center when removed from the oven, as it will continue to set as it cools.
• 💡Chilling the bars completely is essential for clean cuts. If you try to cut them warm, the filling will be messy.
• 💡For extra lemon flavor, you can add an additional 1/2 teaspoon of lemon zest to the filling.
• 💡Use fresh lemons for the best flavor; bottled lemon juice will not yield the same vibrant taste.