Lemon Bars Recipe
(Metric)
For the Crust
226.80 g unsalted butter, at room temp.
118.30 ml granulated sugar
473.18 ml all-purpose flour
0.62 ml kosher salt
For the filling
6.00 extra large eggs, at room temp
709.77 ml granulated sugar
29.58 ml grated lemons, zest of (4 to 6 lemons)
236.59 ml freshly squeezed lemon juice
236.59 ml all-purpose flour
confectioners' sugar, for dusting
American Version
For the Crust
8 ounces unsalted butter, at room temp.
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
For the filling
6 extra large eggs, at room temp
3 cups granulated sugar
2 tablespoons grated lemons, zest of (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
confectioners' sugar, for dusting
18-36 bars
1 hour 10 minutes 20 mins prep
Preheat oven to 350 degrees.
For crust: Cream butter and sugar until light and fluffy.
Combine flour and salt and add to the butter until just mixed.
Dump dough onto well floured board and gather into a ball, flatten the dough w/ floured hands and press into a 9x13x2 inch baking sheet, building up a ? inch edge on all sides.
Chill.
Bake for 15 to 20 minutes, until very lightly browned.
Let cool on wire rack.
Leave oven on.
For the Filling: Whisk together eggs, sugar, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 30 to 35 minutes until the filling is set.
Let cool to room temp.
Cut into triangles and dust with confectioner?s sugar.
Store in the fridge.
Makes delicious cookie bars.