Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- For the crust: In a medium bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Gradually add the 2 cups of flour and mix until just combined. Press the dough evenly into the bottom of the prepared baking pan.
- Bake the crust for 15-20 minutes, or until lightly golden brown. Remove from oven and let cool slightly while you prepare the filling.
- For the lemon filling: In a separate bowl, whisk together the eggs and 1 1/2 cups granulated sugar until well combined. Whisk in the 1/3 cup flour until smooth. Stir in the fresh lemon juice and lemon zest.
- Pour the lemon filling over the partially baked crust. Return the pan to the oven and bake for another 15-20 minutes, or until the filling is set and the edges are lightly golden.
- Let the lemon bars cool completely in the pan on a wire rack. Once cooled, chill in the refrigerator for at least 1 hour before cutting.
- Dust with powdered sugar before serving.
Nutrition
Notes
You can adjust the amount of lemon zest and juice to your preference for a more or less intense lemon flavor.