Prep Time10 minsCook Time35 minsTotal Time45 mins
INGREDIENTS
1 stick butter (softened)
2 ¾ cups granulated sugar
1 tsp vanilla extract
2 ½ cups all purpose flour
1 tsp salt
6 eggs
3 lemons
¾ cup lemon juice
DIRECTIONS
1Preheat the oven to 350°F.
2Spray a 9x13” baking pan with nonstick cooking spray, and set aside.
3To make the crust, place the softened butter, 1/2 cup sugar, vanilla, and salt in a medium bowl. Whisk to combine (or use an electric hand mixer). Add 2 cups flour and continue whisking until a soft dough forms. Transfer the dough to the baking pan.
4Using a tamper, clean hands, or the bottom of a heavy glass, press the dough into an even layer.
5Transfer the baking pan to the middle rack of the oven.
6Bake the crust for 15-18 minutes, until slightly golden at the edges. While the crust bakes, prepare the filling.
7Place the eggs, 2 1/4 cups sugar, lemon zest, and lemon juice into a large mixing bowl. Whisk vigorously until the mixture is smooth and combined. Sift 1/2 cup flour into the bowl. Whisk until the flour is fully incorporated.
8Remove the baking pan from the oven. Pour the lemon filling over the crust.
9Transfer the baking pan to the middle rack of the oven.
10Bake for 30–35 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
11Remove the baking pan from the oven. Allow the bars to cool for 20 minutes at room temperature, then transfer them to the refrigerator. Chill for at least 2 hours before slicing and serving.
12Just before serving, sift a generous layer of powdered sugar over the bars. Slice and serve.
Ingredients
1 stick butter (softened)
2 ¾ cups granulated sugar
1 tsp vanilla extract
2 ½ cups all purpose flour
1 tsp salt
6 eggs
3 lemons
¾ cup lemon juice
Directions
1Preheat the oven to 350°F.
2Spray a 9x13” baking pan with nonstick cooking spray, and set aside.
3To make the crust, place the softened butter, 1/2 cup sugar, vanilla, and salt in a medium bowl. Whisk to combine (or use an electric hand mixer). Add 2 cups flour and continue whisking until a soft dough forms. Transfer the dough to the baking pan.
4Using a tamper, clean hands, or the bottom of a heavy glass, press the dough into an even layer.
5Transfer the baking pan to the middle rack of the oven.
6Bake the crust for 15-18 minutes, until slightly golden at the edges. While the crust bakes, prepare the filling.
7Place the eggs, 2 1/4 cups sugar, lemon zest, and lemon juice into a large mixing bowl. Whisk vigorously until the mixture is smooth and combined. Sift 1/2 cup flour into the bowl. Whisk until the flour is fully incorporated.
8Remove the baking pan from the oven. Pour the lemon filling over the crust.
9Transfer the baking pan to the middle rack of the oven.
10Bake for 30–35 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
11Remove the baking pan from the oven. Allow the bars to cool for 20 minutes at room temperature, then transfer them to the refrigerator. Chill for at least 2 hours before slicing and serving.
12Just before serving, sift a generous layer of powdered sugar over the bars. Slice and serve.
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