LEMON BARS
Eighteen 3 × 2-inch bars
Preheat the oven to 325°F. Have ready an ungreased 13 × 9 × 2-inch baking pan.
Whisk together in a medium bowl:
- 1 ½ cups (190g) all-purpose flour
- ¼ cup (25g) powdered sugar
- Pinch of salt
Add:
- 1 ½ sticks (6 oz or 170g) cold unsalted butter, cut into small pieces
Using a pastry blender or your fingertips, cut or rub in the butter until it is the size of small peas. Press the dough into the bottom and ¾ inch up the sides of the baking pan. Bake until golden brown, 25 to 30 minutes. Transfer the pan to a rack and reduce the oven temperature to 300°F.
Whisk together in a large bowl until well combined:
- 6 large eggs
- 3 cups (600g) sugar
Stir in:
- Finely grated zest of 1 lemon
- 1 cup plus 2 tablespoons (270g) fresh lemon juice (from about 5 lemons)
Sift over the top and stir in until well blended and smooth:
- ½ cup (65g) all-purpose flour
Pour the batter over the baked crust. Return to the oven and bake until the topping is set, about 35 minutes. Let cool in the pan on a rack before cutting into bars.