Ingredients

The following ingredients have 4 Servings
  • 1 cup salted butter (cold and cut into cubes)
  • 1 ¾ cups flour
  • ¼ cup cornstarch
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest
  • 1 ½ cup sugar
  • ¼ cup + 1 tablespoon flour
  • 4 eggs (beaten)
  • 2/3 cups fresh lemon juice (the juice of about 3 large lemons)
  • 2 tablespoons lemon zest (the zest of about 2 large lemons)
  • Powdered sugar (optional topping)

Instruction

  • In a medium sized bowl, combine cold butter, flour, cornstarch, sugar, salt, and lemon zest.
  • Using a pastry cutter or two knives, mix all of the ingredients together until mixture resembles coarse meal.
  • This will take a couple of minutes so be patient while it all comes together. For best results, make sure that the butter is cold, but not frozen.
  • Once your crust is complete, take a 9x13 parchment lined pan and place crust into the pan. Press down with the palm of your hand and bring the crust to the edges of all sides of the pan.
  • Poke the crust all over with a fork and place crust in the oven to bake. Bake at 350 degrees for 15 - 20 minutes until edges are golden brown and the middle is firm to touch.
  • While crust is baking prepare lemon topping. In a medium sized bowl, whisk together sugar, flour, eggs, lemon juice, and lemon zest. Make sure the eggs are completely incorporated into the mixture. Set aside until crust is done baking.
  • Once crust has baked, pour lemon mixture over the top and place pan back into the oven and bake for an additional 20-25 minutes. Lemon bars should be set and no longer jiggly.
  • Remove from oven and allow lemon bars to cool completely before sprinkling with powdered sugar and cutting.