The Perfect Lemon Bar
Instructions:
A tender cookie crust and a silky smooth fresh lemon filling makes these bars perfect. 3â„4 cup butter (11â„2 sticks), softened (do not use margarine) 21â„4 cups all-purpose flour 2â„3 cup plus 1 tablespoon confectioners’ sugar 3 to 4 large lemons 6 large eggs 2 cups granulated sugar 1 teaspoon baking powder 3â„4 teaspoon salt
Makes 32 bars. Prep: 25 minutes plus cooling Bake: 40 minutes
- Preheat oven to 350°F. Grease 13" by 9" baking pan. Line pan with foil, extending foil over rim; lightly grease foil.
- In food processor with knife blade attached, pulse butter, 2 cups flour, and 2â„3 cup confectioners’ sugar until mixture is moist but crumbly. Dough should hold together when pressed between two fingers. Sprinkle mixture evenly into prepared pan. Bake until lightly browned, 20 to 25 minutes.
- Meanwhile, prepare filling: From lemons, grate 21â„2 teaspoons peel and squeeze 2â„3 cup juice. In large bowl, with wire whisk, beat eggs. Add lemon peel and juice, granulated sugar, baking powder, salt and remaining 1â„4 cup flour; whisk until well blended.
- Whisk filling again and pour over hot crust. Bake until filling is just set and golden around edges, 18 to 22 minutes. Transfer pan to wire rack. Sift remaining 1 tablespoon confectioners’ sugar over warm filling. Cool completely in pan on wire rack.
- When cool, remove from pan by lifting edges of foil; transfer with foil to cutting board. If you like, trim edges. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.