Recipe Station

This recipe makes enough for about twelve bars but if you need more, you can just double the ingredients. They take about forty-five minutes to prepare and then about fifteen to twenty minutes to bake. Once you try them, you'll forget all about how long you had to wait!

Let's Get Started!

The Ingredients To Gather Are:

 crust:
Cooking spray or butter
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup powdered sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
8 tablespoons unsalted butter, cubed and chilled

 filling:
4 large eggs
1 large egg yolk
1 cup granulated sugar
2 tablespoons powdered sugar, plus more for dusting
2 tablespoons finely grated lemon zest (from 2 lemons)
1/4 teaspoon kosher salt
1/2 cup freshly squeezed lemon juice (from 2 to 3 lemons)
1/4 cup all-purpose flour

The Step By Step Directions To Follow:

Arrange a rack in the middle of the oven and heat to 325°F. Lightly coat an 11×7-inch baking glass dish with cooking spray or butter. Line the dish with a parchment paper sling, leaving an overhang of about 2 inches on each long side; set aside.
Place the flour, granulated sugar, powdered sugar, zest, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 5 times to combine. Add the butter and pulse until the mixture looks like coarse crumbs.
Pour the crust mixture into the prepared baking dish. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer. Refrigerate for 15 minutes.
Bake the crust until light golden-brown, 25 to 30 minutes.
Whisk the whole eggs, egg yolk, granulated sugar, powdered sugar, zest, and salt together in a large bowl. Whisk in the lemon juice, and then the flour, until combined.
Remove the parbaked crust from the oven. Pour the lemon filling onto the warm crust.
Return the pan to the oven and bake until light brown around the edges and the top appears relatively dry, 15 to 20 minutes. Cool completely on a wire rack before cutting.
Remove the lemon bars from the pan using the parchment sling. Use a fine-mesh strainer to generously dust the bars with powdered sugar.
Place on a cutting board and cut into 12 pieces. Dust with more powdered sugar, if desired, before serving.

Happy Baking!

These lemon bars are so good that you will think of any excuse just to make them as much as possible! Have you tried these lemon bars before?

Let Us Know How They Turned Out!

Article Source: The Kitchn