Sunny Lemon Bars

Sunny Lemon Bars

Ingredients

• For the Shortbread Crust:
• 2 cups all-purpose flour
• 1/2 cup powdered sugar, plus more for dusting
• 1/4 teaspoon fine salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• For the Lemon Filling:
• 4 large eggs
• 2 large egg yolks
• 1 3/4 cups granulated sugar
• 1/3 cup all-purpose flour
• 3/4 cup fresh lemon juice (from about 5–6 large lemons)
• 1 tablespoon finely grated lemon zest
• Pinch of salt

Directions

1. Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides so you can lift the bars out easily.
2. Make the crust: In a food processor (or using your fingertips), combine the flour, powdered sugar, and salt. Add the cold butter and pulse — or work with your fingers — until the mixture resembles coarse crumbs and just begins to come together. Don't overwork it.
3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use the flat bottom of a measuring cup to help smooth it. Bake for 18 to 20 minutes, until lightly golden around the edges.
4. While the crust bakes, make the filling. In a large bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and well combined. Whisk in the flour and salt until smooth. Stir in the lemon juice and lemon zest.
5. When the crust comes out of the oven, immediately reduce the oven temperature to 325°F. Pour the lemon filling directly over the hot crust.
6. Return the pan to the oven and bake for 22 to 26 minutes, until the filling is just set — it should have only the faintest jiggle in the very center when you gently shake the pan.
7. Remove from the oven and let cool completely in the pan at room temperature, about 1 hour. Then refrigerate for at least 2 hours (overnight is even better) before cutting.
8. Use the parchment overhang to lift the slab onto a cutting board. Cut into 24 bars with a sharp knife, wiping the blade clean between cuts. Dust generously with powdered sugar just before serving.