CLASSIC LEMON BARS

Classic Lemon Bars image

Provided by Darci Juris

Time 1h10m

Number Of Ingredients 13

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CRUST
coconut spray oil
1 1/2 stick butter
2 c flour
1/4 c brown sugar
1/4 tsp salt
1/2 c powdered sugar
FILLING
4 large eggs, plus 3 egg yolks
2 c sugar
1/3 c flour
3 tsp lemon zest, grated
1 1/4 c fresh lemon juice (about 8 lemons)

Steps:

1. For the crust - Preheat the oven to 350 degrees F.
2. Grease a 9x13 glass casserole dish with oil, then line with tin foil, leaving overhang on all sides, then grease the foil as well with oil.
3. In a food processor (or blender) pulse the butter, flour, both sugars and salt until the dough comes together, about 1-2 minutes.
4. Press the dough evenly into the bottom of the dish. You can go about 1/2 inch up the sides as well if you prefer outside edge crust. Make sure there are no cracks.
5. Bake until the crust is golden brown, about 25 minutes.
6. For the filling - While the crust is baking, prepare the filling.
7. Using a hand-help mixer, combine the whole eggs and yolks with the sugar and flour in a large bowl, until smooth.
8. Add the lemon juice and zest, and mix well.
9. When the crust is done, remove from oven, and reduce oven to 300 degrees F.
10. Pour the filling over the warm crust and return to the oven.
11. Bake until the filling is just set, approximately 30 minutes.
12. Remove from oven when done, and let cool on a wire rack.
13. Move dish to refrigerator and cool until firm, at least 2 hours or more.
14. When ready, carefully lift out of the dish using the foil, and cut into desired bar size.
15. Place on serving dish, and dust with confectioner's sugar. If not serving right away, or storing extra, keep in refrigerator for up to 3 days.