Lemon Bars

Ingredients

Shortbread Crust

• 1 C all-purpose flour
• ½ C unsalted butter at room temperature
• ¼ C confectioners' sugar
• ¼ tsp vanilla extract
• ¼ tsp salt

Lemon Custard

• 2 large eggs
• 1 large egg yolks
• 1 C white sugar
• 2 tbs all-purpose flour
• ¼ C freshly squeezed lemon juice
• 1 tbs freshly grated lemon zest
• 1 tsp confectioners' sugar, or to taste (garnish)

Directions

Shortbread Crust

1. Prep Oven & Pan: Set oven rack to the middle position and preheat oven to 350°F. Lightly grease an 8x8" baking dish.
2. Make Crust: In a large bowl, mash flour and butter together using the back of a spatula or wooden spoon until fully combined. Mix in confectioners' sugar, vanilla, and salt until the mixture resembles slightly crumbly cookie dough.
3. Press & Dock: Lightly moisten fingers and press the dough evenly into the bottom of the prepared dish. Prick the crust all over with a fork.
4. Bake: Bake on the middle rack ~22 minutes, until the edges are just barely golden brown. Set aside to cool.

Lemon Custard

1. Make Filling: Beat whole eggs and egg yolks until combined. Whisk in white sugar and flour until smooth.
2. Flavor Custard: Add lemon juice and zest; whisk about 2 minutes until well incorporated.
3. Bake Filling: Pour filling over the warm crust. Bake on the center rack ~25 minutes, until the custard is set and a thin white sugary crust forms on top.
4. Cool: Remove from oven and let cool completely before cutting.
5. Slice: Dip a knife in very hot water, wipe dry, run around the edges, and cut into 16 squares.
6. Finish: Dust bars with confectioners' sugar and serve.

Chef's Notes

• Line the bottom of your 8x8 pan with parchment paper and give it a light coat of butter for the best release

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