Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- A pinch of salt
For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- Zest of 2 lemons
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
- In a medium-sized bowl, combine the flour, softened butter, granulated sugar, and a pinch of salt.
- Mix until the dough comes together.
- Press the dough evenly into the bottom of the greased baking pan.
- Bake the crust in the preheated oven for 15-20 minutes, or until it’s lightly golden.
- In a separate bowl, whisk together granulated sugar and flour.
- Add eggs one at a time, whisking well after each addition.
- Stir in the freshly squeezed lemon juice and lemon zest until the mixture is smooth.
- Pour the lemon filling over the baked crust.
- Bake in the preheated oven for an additional 20-25 minutes or until the edges are set, and the center is slightly firm.
- Let it cool completely in the pan on a wire rack.
- Once cooled, refrigerate the lemon bars for at least 2 hours, ideally overnight, to allow them to set.
- Once chilled, cut into squares or bars.
- Dust the tops with powdered sugar before serving.