lemon bars

lemon bars

These bars are tangy and gooey. Dust with confectioners’ sugar, and make sure the bars are chilled so that they set before slicing.

• 1 cup sugar
• 3 eggs
• 6 tablespoons freshly squeezed lemon juice
• 3 teaspoons grated lemon zest
• crust
• 2¼ cups all-purpose flour
• ⅔ cup confectioners’ sugar
• a pinch of salt
• 2 sticks unsalted butter
• 2 teaspoons grated lemon zest

a 13 x 9-inch baking pan, lined with parchment paper

Makes about 12–15 portions

Preheat the oven to 325°F.

For the crust: Put the flour, sugar, salt, butter, and lemon zest in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until the mixture resembles bread crumbs. Press the dough together with your hands, then press it evenly into the base of the prepared baking pan. Bake in the preheated oven for about 20 minutes, or until light golden. (Leave the oven on.) Let cool slightly.

Put the sugar, eggs, and lemon juice and zest in a bowl and whisk with a balloon whisk until well mixed. Pour carefully over the baked crust and return to the oven. Bake for 20 minutes, or until the edges are golden brown and the topping has set. Let cool completely, then cover and refrigerate overnight.