These well-loved bars will certainly make your mouth pucker! They're tart yet sweet and perfect for your next casual gathering. The crust is par-baked to prevent sogginess and create that wonderfully crisp bite that contrasts perfectly with the creamy lemon filling. Pouring the lemon mixture over the still-hot crust is another must-do step that prevents it from becoming too wet. Additionally, after baking, be sure to let them cool completely so that the bars are sturdy enough for eating. There is a small amount of cornstarch in confectioners’ sugar that helps thicken the filling thicken in addition to adding sweetness.
Ingredients
1⅓ cup all-purpose flour
5 tbsp packed with light brown sugar
8 tbsp regular butter, about 1/2 cup (1 stick), cold, cut into 1/2-inch pieces
4 large eggs
½ tsp vanilla extract
1½ cups powdered sugar (confectioners), divided, or confectioners' sugar
¾ cup fresh lemon juice
2 tsp lemon zest
Instructions
Preheat the oven to 350°F.
To make the crust, mix flour and light brown sugar in a food processor until well combined. Scatter butter over flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto the bottom of the ungreased 13 X 9 X 2-inch baking pan as evenly as possible; firmly press down with a spatula to create a packed surface. Bake until golden, about 20 minutes.
Meanwhile, to make the lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of confectioners' sugar; mix well. Add lemon juice and zest and remaining confectioners' sugar; mix until sugar is completely dissolved.
As soon as the crust is baked, remove it from the oven and reduce the oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake until filling is set, about 30 minutes. Let cool completely in pan on wire rack. Cut lengthwise into 3 strips, then cut each strip crosswise into 8 bars, making a total of 24 bars.
