The Most-Lemony Lemon Bar Of All Time
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Position a rack in the center of the oven and preheat to 350 degrees F
2
Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides
3
Grease the foil and dish with 1 tablespoon butter
4
To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes
5
Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute
6
Press the dough evenly into the bottom of the prepared pan
7
Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes
8
Transfer to a wire rack
9
Reduce the oven temperature to 300 degrees F
10
To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth
11
Whisk in 1 cup lemon juice
12
Pour the filling over the warm crust and return to the oven
13
Bake until the filling is just set, about 30 minutes
14
Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour
15
Lift the bars out of the pan using the foil
16
Peel off the foil and cut into 24 bars
17
Dust with confectioners' sugar
18
Place a piece of gummy lemon candy on top of each square and serve