For that Crust
- 3/4 cup (1 1/2 sticks) unsalted butter, 70 degrees, plus much more for pan
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- Pinch of salt
For that Filling
- 6 large eggs
- 1 large egg yolk
- Pinch of salt
- 1/2 cup all-purpose flour
- 2 1/4 cups granulated sugar
- 1 cup plus two tablespoons freshly squeezed fresh lemon juice
- Zest of just one small lemon, finely grated
For Serving
- Confectioners' sugar, for dusting (optional)
Directions
Butter a 9-by-13-inch baking pan line baking pan with parchment paper, departing a 3-inch overhang on every side.
Result in the crust: In a tiny saucepan, melt butter over medium-high temperature until barely browned colored. Remove pan from heat and pour butter in to the bowl of the electric mixer, departing any burned sediment behind. Transfer butter to refrigerator until solidified. When solidified, remove from refrigerator and let soften slightly.
Transfer bowl to electric mixer fitted using the paddle attachment beat until butter is smooth. Sift flour, confectioners' sugar, and salt into bowl mix on low speed until combined.
Transfer dough to prepared pan and press evenly into bottom from the pan using the rear of a calculating cup it ought to be about 1/4 inch thick. Transfer to refrigerator chill until firm, about half an hour.
Preheat oven to 350 levels.
Transfer baking pan to oven and bake until crust is golden brown, about twenty minutes. If crust seems to become browning unevenly, rotate pan.
Result in the filling: Meanwhile, whisk together eggs, egg yolks, and salt inside a large bowl. Inside a separate bowl, whisk together flour and sugar. Add fresh lemon juice and zest whisk to dissolve granulated sugar. Add egg mixture to flour mixture and whisk until well combined.
Once the crust is golden brown, take out oven rack and evenly pour filling mixture directly over hot crust (if crust has finished baking before filling has been created, return crust to oven for any couple of minutes that it is hot). If air bubbles appear at first glance, take them off utilizing a kitchen torch held four to five inches in the surface, relocating a sluggish even motion. Reduce oven temperature to 300 levels and bake until center is placed, thirty to forty minutes.
Remove baking pan from oven and transfer to some wire rack. Let lemon bars awesome completely before covering and transferring to refrigerator until chilled.
Utilizing a sharp knife dipped in serious trouble and easily wiped dry, cut lemon bars into twenty-four 2-inch squares and mud with confectioners' sugar right before serving, if preferred.
Cook's Notes
Lemon bars could keep within an airtight container for approximately 4 days.
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