If you have an overactive lemon tree, make lemon bars.
Ingredients
| Flour | 1 Cup + 1/4 Cup |
| Sugar | 1/4 Cup + 1 Cup |
| Powdered Sugar | 1/4 Cup + 2 Tbsp + more for dusting |
| Lemon Zest (fine) | 1 tsp + 2 Tbsp |
| Kosher Salt | 1/4 tsp + 1/4 tsp |
| Unsalted Butter | 4 Tbsp |
| Eggs | 4 large |
| Eggs (yolk) | 1 large |
| Lemon Juice (fresh) | 1/2 Cup |
| Cooking Spray or Butter | Enough to line pan |
Directions
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Preheat the oven to 325°. Arrange the rack in the middle of the oven.
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Line a 11"x7" glass baking pan with a parchment paper sling with ~2" overhang, line with cooking spray or butter. Set aside.
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Place the flour, 1/4 Cup sugar, 1/4 Cup powdered sugar, 1 tsp zest, and 1/4 tsp salt in a food processor with blade attachement. Pulse 5 times to combine. Add the butter and pulse until the mixture looks like coarse crumbs. This is the crust mix.
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Press the crust mix into the baking dish. Refrigerate for 15 minutes.
✦Use a flat bottomed measuring cup or your fingers to make sure it's a flat and even layer.
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Parbake the crust until light golden-brown, ~25-30 minutes.
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In a small bowl, whisk the egg, egg yolk, 1 Cup sugar, 2 Tbsp powdered sugar, 2 Tbsp zest, and 1/4 tsp salt.
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Whisk in the lemon juice. Then whisk in the flour until combined. This is the lemon filling.
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Remove the parbaked crust from the oven. Pour the lemon filling onto the warm crust.
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Return the pan to the oven and bake until light brown around the edges and the top appears relatively dry, ~15-20 minutes.
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Remove immediately and cool on a wire rack.
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Cut the lemon bars and remove from pan using the parchment paper sling.
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Use a fine-mesh strainer to generously dust the bars with powdered sugar.