Both sweet and tart, lemon bars are as at home at a ladies’ luncheon as they are at a picnic. They’re like the little black dress of Southern sweets. This recipe will keep you stocked up all summer long.
Zesty Lemon Bars
Makes about 24
- 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
- Preheat oven to 350°F (180°C). Line a 13x9-inch metal baking pan with parchment paper.
- 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.
- 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.
- Bake until lightly browned, about 15 minutes. Remove from oven, and let cool in pan on a wire rack.
- 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.
- Bake until set, 25 to 30 minutes. Remove from oven, and 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.