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. Set an oven rack to the middle position and preheat the oven to 350°F. Lightly grease an 8x8" baking dish
2. Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners' sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough.
3. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.
4. Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.

Lemon Custard

1. Beat eggs and egg yolks in a medium bowl until combined, then whisk in white sugar and flour until smooth.
2. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.
3. Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.
4. Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners' sugar

Chef's Notes

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