1 3/4 cups all-purpose flour
2/3 cup confectioners’ sugar — plus extra to
decorate finished bars
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons unsalted butter — (1 1/2 sticks) at
very cool room temperature, cut into
1-inch pieces, plus extra for greasing pan
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting
The lemon filling must be added to a warm crust. The 30-minute chilling and 20-minute baking of the crust should allow plenty of time to prepare the filling. Also, the bars must cool completely before cutting. It will end up more like a lemon bar cobbler, vs. bars if they don’t cool.
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.
2. Combine flour, confectioners’ sugar, cornstarch, and salt. Add butter and mix into a coarse meal (like sand), with a mixer. Sprinkle mixture into lined pan and press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 30 minutes and then bake until golden brown, about 20 minutes.
3. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
4. Dust with Confectioners’ sugar and cut into squares.