Ingredients

The following ingredients have 22 Servings
  • 2 cups + 2 tbsp (276g) all-purpose flour
  • 1 cup (115g) powdered sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup (224g) unsalted butter, melted
  • 2 1/2 cups (518g) granulated sugar* 
  • 1/2 cup (65g) all-purpose flour
  • 7 large eggs
  • 1 cup (240ml) fresh lemon juice (4-5 lemons)
  • Pinch salt

Instruction

  • Preheat oven to 350 degrees and line the bottom and sides of a 9×13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.
  • To make the crust, combine the flour, powdered sugar and salt in a medium bowl.
  • Add the melted butter and vanilla extract and stir to combine completely.
  • Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it’s even.
  • Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.
  • To make the filling, combine the sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don’t over mix. 
  • Pour the filling on top of the crust and bake for 18-22 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.
  • Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they’ll last for 5-6 days.