Classic Lemon Bars

Ingredients

• 1/2 lb unsalted butter ((16 Tbsp) room temperature)
• 1/2 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 7 large eggs (room temperature)
• 3 cups granulated sugar (*)
• 2 Tbsp lemon zest (from 4 to 5 lemons)
• 1 cup lemon juice (freshly squeezed (from 5 large or 8 medium lemons)**)
• 1 cup all-purpose flour
• Confectioners sugar (to dust)

Method

1. Line a 13x9 inch baking pan with parchment paper, pinching the paper to the corners and folding all four sides to create margins.
2. Preheat oven to 350°F (177°C).
3. In a stand mixer with paddle attachment, cream together 1/2 lb unsalted butter and 1/2 cup granulated sugar on medium speed.
4. Add 1 1/2 tsp vanilla extract, then mix until well combined.
5. Add 2 cups all-purpose flour and 1/4 tsp salt, mixing until the mixture is crumbly and no dry flour streaks remain.
6. Transfer the mixture into the lined baking pan, spreading evenly and pressing with fingertips to form a crust.
7. Bake in the preheated oven for 18-20 minutes or until lightly golden at the edges.
8. While crust bakes, zest the lemons and then juice about 5 large or 8 medium lemons to get 1 cup of lemon juice.
9. In a bowl, whisk together 7 large eggs, 3 cups granulated sugar, lemon zest, lemon juice, and 1 cup all-purpose flour until smooth.
10. Pour the lemon filling over the baked crust.
11. Bake at 350°F (177°C) for an additional 20-25 minutes until the filling is set.
12. Remove from oven and cool slightly on a wire rack.
13. Once cooled, dust the top with confectioners sugar.
14. Cut into squares and serve.