LOVE lemon bars… and this recipe from The Barefoot Contessa is fail proof. The shortbread crust is flaky and buttery and comes together quickly. The lemon filling is a perfect balance of sweet and tart and oh so creamy.
There are a few tricks to this recipe that will help you make it successful. First, the eggs: must be extra large and room temperature. If you are making this last minute, throw your eggs in a bowl of lukewarm water for 5 minutes and you will have room temp eggs. Second, give the flour time to do is job: after you whisk the filling together let it sit for 10-15 minutes before adding to the cooled crust.
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 the filling:
- 6 extra-large eggs at room temperature
- 2 1/2 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
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. Let the filling sit for 10-15 minutes. 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 confectioners’ sugar.