Tangy Lemon Bars

Ingredients

• 1 cup (2 sticks / 226g) unsalted butter, softened
• 1/2 cup (60g) powdered sugar, plus more for dusting
• 2 cups (250g) all-purpose flour, divided
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1 1/2 cups (300g) granulated sugar
• 2/3 cup (160ml) fresh lemon juice (about 4-5 lemons)
• 2 tsp lemon zest

Instructions

1. Preheat the oven to 350 F. Line a 9x9-inch pan with parchment paper, leaving overhang on two sides.
2. Beat the softened butter and powdered sugar together until light and fluffy, about 2 minutes.
3. Add 1 3/4 cups of the flour and the salt, and mix on low speed until the dough just comes together and looks like coarse, sandy crumbs.
4. Press the dough evenly into the bottom of the prepared pan using your fingers or the bottom of a measuring cup, making sure it is level.
5. Bake the crust for 18 to 20 minutes, until light golden at the edges. Leave the oven on.
6. While the crust bakes, whisk the eggs and granulated sugar together in a bowl until smooth.
7. Whisk in the lemon juice and zest, then whisk in the remaining 1/4 cup flour until no lumps remain - the flour helps the filling set without needing to cook it on the stove.
8. Pour the lemon filling over the hot crust immediately after it comes out of the oven.
9. Return the pan to the oven and bake for 20 to 25 minutes, until the filling is set and only jiggles slightly in the very center when the pan is nudged - it should not look liquid or wet.
10. Cool completely in the pan on a wire rack, about 2 hours, then refrigerate for at least 1 hour before lifting out using the parchment overhang.
11. Dust generously with powdered sugar and cut into 16 squares with a sharp knife, wiping the blade clean between cuts.

Nutrition

Calories	240
Protein	3.0 g
Fat	12.0 g
Carbs	31.0 g
Fiber	0.5 g
Sodium	60 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.