Lemon Bars

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For filling:
6 extra large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup freshly squeezed lemon juice
1 cup flour
Confectioner sugar, for dusting

Preheat oven to 350° F.

 

For the crust, cream the butter and sugar until light in a bowl with an electric mixer. Combine the flour and salt, with the mixer on low, add to the butter and mix until just mixed. Dump the dough onto a well floured board and gather into a ball. Flatten the dough with floured hands, press it into a 9 x 13 x 2-inch baking sheet. Building up a 1/2-inch edge on all sides. Chill for 15 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. 

 

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioner sugar. Enjoy!