Ingredients

The following ingredients have 16 Servings
  • 1 cup plus 2 tablespoons all-purpose flour (divided)
  • 1/2 cup plus 2 tablespoons powdered sugar (divided)
  • 1/2 cup unsalted butter (melted)
  • 1/8 teaspoon kosher salt
  • 2 eggs
  • 1 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 lemon finely zested

Instruction

  • Preheat the oven to 350°F. Prepare a 9x9-inch pan with baking spray, then line the pan with parchment paper. *This will make it easier to remove the lemon bars in one piece so you can cut them properly on a cutting board.
  • In a medium bowl, combine 1 cup flour, 1/2 cup powdered sugar, butter, and salt with a fork until a crumbly dough forms. Press the dough into the prepared pan so it covers the bottom and goes about 1/2 inch up the sides. Bake about 10 minutes or until crust is a light golden brown.
  • While the crust is baking, in a small mixing bowl, whisk to combine the remaining 2 tablespoons flour, eggs, sugar, lemon juice and fine lemon zest.
  • Remove crust from oven, then pour the lemon mixture over the crust. Use an offset spatula to spread the filling evenly over the crust, if needed.
  • Bake 20-25 minutes, or until the center is set (doesn’t jiggle when you shake the pan). Allow lemon bars to cool for 30 minutes in pan. Using the overhang of parchment, lift the lemon bars from the pan and transfer to a wire rack. Allow bars to cool completely, or refrigerate until completely cooled.
  • Once cool, cut into 16 squares. Sprinkle the remaining powdered sugar over the cooled lemon bars before serving.