BARS

ZESTY LEMON BARS

Makes about 24 bars

Both sweet and tart, lemon bars are the little black dress of summer desserts.

1 cup (227 grams) unsalted butter, softened
3½ cups (700 grams) granulated sugar, divided
3 cups (375 grams) all-purpose flour, divided
¼ teaspoon kosher salt
8 large eggs (400 grams), room temperature
2 tablespoons (6 grams) lemon zest
1 cup (240 grams) fresh lemon juice
Confectioners’ sugar, for dusting
Garnish: lemon zest

1. Preheat oven to 350°F (180°C). Line a 13x9-inch metal baking pan with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and ½ cup (100 grams) granulated sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.

3. In a medium bowl, whisk together 2 cups (250 grams) flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Gather dough into a ball, and flatten into a disk. Transfer to prepared pan, pressing into bottom.

4. Bake until lightly browned, about 15 minutes. Let cool on a wire rack.

5. In a large bowl, whisk together eggs, lemon zest and juice, and remaining 3 cups (600 grams) granulated sugar. Add remaining 1 cup (125 grams) flour, whisking to combine. Pour filling onto prepared crust.

6. Bake until set, 25 to 30 minutes. Let cool completely. Refrigerate for at least 4 hours or overnight. Cut into bars, and dust with confectioners’ sugar. Garnish with zest, if desired. Refrigerate in an airtight container for up to 5 days.

PLAN AHEAD

2 Days Ahead: Bake crust, and let cool completely. Cover and let stand at room temperature overnight.