Ingredients
1½cupsall-purpose flour
¾cupcold butter,diced
¼cuppowdered sugar
1lemon zest
4large eggs
1cuppowdered sugar
½cuplemon juice,freshly-squeezed
2tbspall-purpose flour
Preparation
Preheat oven to 350 degrees F. Line an 8 by 8-inch baking pan with parchment paper; set aside.
Combine all of the crust ingredients in a food processor.
Pulse until the mixture reaches a fine crumble consistency.
You want the butter to be well combined, but to stop before the mixture turns into a ball.
Sprinkle the crust mixture evenly into the prepared pan. Then press the mixture down firmly to form an even layer.
Bake the crust for 20 minutes, or until it is lightly golden on top.
Meanwhile, whisk the lemon filling ingredients together in a medium mixing bowl until combined.
Once the crust is done baking, remove the pan from the oven and immediately pour the lemon filling on top of the hot crust.
Return the pan to the oven and bake for 18 to 20 more minutes, or until the lemon filling has set.
Remove the pan from the oven and transfer to a wire baking rack to cool until the bars reach room temperature.
Then transfer to the refrigerator and let the bars chill for at least 2 hours.
Sprinkle the tops of the bars with extra powdered sugar, if you would like, then slice and serve!
