The Best Lemon Bars

I am an unabashedly huge fan of lemon. In fact, I eat lemons like oranges, I love them so much. When asked the ever-important question, "Salty or sweet?" my response is always, "Sour." I feel, as a result, that I am a highly discerning candidate for picking "the best" lemon bars.

I have been making this particular recipe for several years, and have tweaked it only slightly at the behest of food blogger Deb Perelman of Smitten Kitchen. This recipe is the perfect balance of sweet and sour and it's absolutely bursting with lemon flavour. The filling is a beautiful, silky consistency, and the crust melts in your mouth.  

Recipe adapted from The Barefoot Contessa

Yield: About 20 large bars or 40 small bars


Ingredients

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting


Instructions:

1. Preheat the oven to 350 degrees F.

2. For the crust: Cream together the butter and sugar until light and fluffy. Combine the flour and salt with a whisk and add to the butter until just mixed. On a well-floured surface, gather the dough into a ball. With floured hands, press the dough into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

4. For the filling: Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

5. Cut into squares and dust with confectioners' sugar.

This is the perfect recipe to round out a Mother's Day brunch or to finish off a Spring-inspired dinner party. Make it and enjoy!