These lemon bars are heavenly when served warm on a cold winter day. I mastered this recipe on the first try, even though I’m not a great baker by any means. If I can do it, so can you.
They’re not as intimidating as they look and are tasty beyond words.
This recipe is adapted from the Tartine cookbook.
1/2 cup confectioners’ sugar
1 1/2 cups all purpose flour
3/4 cups unsalted butter at room temp
1/2 cup all purpose flour
2 1/4 cups sugar
1 cup freshly squeezed lemon juice
6 large whole eggs
1 large egg yolk
Pinch of salt
Pre-heat the oven to 350 F and butter 9 by 13 inch pan.
To make the crust, sift the sugar into the bowl of a food processor. Add the flour and butter. Beat on low speed until you get a nice soft dough. Evenly spread the dough on the bottom of your buttered pan. The crust should be about 1/2 inch thick. Bake for 25-35 minutes, or until the crust is golden brown. Make sure the crust is cooked evenly.
While the crust bakes, prepare the filling. Sift the flour into a mixing bowl. Add the sugar and mix together. Add the lemon juice and a little bit of lemon zest. Stir until the sugar has dissolved. Next add all of the eggs and whisk well.
When the crust is ready, pull out the oven rack keeping the pan on the rack and pour the filing directly into the hot pan. Drop the temp down to 300 F and bake for 30 minutes or until the filling is no longer wobbly. Let cool almost all the way through. Cut into rectangles, top with powdered sugar and serve. Tip: You can keep these in the fridge for up to 4 days.