This is a classic lemon bar recipe. To keep longer than a few days, it’s best to wrap each bar in plastic and freeze. If you choose to sift powdered sugar over the top, it tends to be absorbed after a day or two – simply sift a few more tablespoons over the bars before serving.
For the filling:
5 eggs
For the crust:
1 1/4 cups sugar
1 3/4 cup all-purpose flour
2 tbsp all-purpose flour
10 tbsp powdered sugar
2 tbsp lemon peel
1/4 cup Clabber Girl Corn Starch
2/3 cup fresh lemon juice
1/2 tsp salt
optional:
16 tbsp unsalted butter (2 sticks)
1/4 cup powdered sugar
Preheat the oven to 350 F. Line a 9 x 13-inch pan with a double layer of parchment overhanging the edge on two sides. For the crust, place the flour, powdered sugar, cornstarch and salt in the work bowl of a food processor. Pulse to blend, add the butter and pulse to mix until the mixture resembles coarse crumbs. Spread evenly in the prepared pan and pat down firmly and evenly. Bake for about 25 minutes, until set and almost browned. While the crust is baking, whisk the eggs, sugar and flour until blended, then add the lemon zest and juice. Pour over the crust while still in the pan and reduce the heat to 325 F. Bake for about 20 to 25 minutes just until the lemon is set and not jiggly. Cool and refrigerate for several hours or overnight. Run a knife around the exposed edge without the parchment and gently lift from the pan using the parchment and a spatula. Place on the counter and cut into squares. Sift powdered sugar over the bars and serve.
For the filling:
5 eggs
For the crust:
1 1/4 cups sugar
1 3/4 cup all-purpose flour
2 tbsp all-purpose flour
10 tbsp powdered sugar
2 tbsp lemon peel
1/4 cup Clabber Girl Corn Starch
2/3 cup fresh lemon juice
1/2 tsp salt
optional:
16 tbsp unsalted butter (2 sticks)
1/4 cup powdered sugar
Preheat the oven to 350 F. Line a 9 x 13-inch pan with a double layer of parchment overhanging the edge on two sides. For the crust, place the flour, powdered sugar, cornstarch and salt in the work bowl of a food processor. Pulse to blend, add the butter and pulse to mix until the mixture resembles coarse crumbs. Spread evenly in the prepared pan and pat down firmly and evenly. Bake for about 25 minutes, until set and almost browned. While the crust is baking, whisk the eggs, sugar and flour until blended, then add the lemon zest and juice. Pour over the crust while still in the pan and reduce the heat to 325 F. Bake for about 20 to 25 minutes just until the lemon is set and not jiggly. Cool and refrigerate for several hours or overnight. Run a knife around the exposed edge without the parchment and gently lift from the pan using the parchment and a spatula. Place on the counter and cut into squares. Sift powdered sugar over the bars and serve.