Ingredients:

  • 1 cup (125g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup (120ml) freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper or aluminum foil.
  2. Combine flour, sugar, and salt for the crust in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Press the crust mixture firmly and evenly into the prepared baking pan.
  4. Refrigerate the crust for 30 minutes. Bake in the preheated oven for 18-20 minutes, or until lightly golden brown.
  5. While the crust is baking, whisk together sugar, flour, baking powder, and salt for the filling in a large bowl.
  6. In a separate bowl, whisk together eggs, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients and whisk until smooth.
  7. Pour the lemon filling over the warm crust. Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
  8. Let the lemon bars cool completely in the pan at room temperature. Then, refrigerate for at least 2 hours before cutting.
  9. Lift the lemon bars out of the pan using the parchment paper overhang. Cut into squares and dust with powdered sugar (optional).