Lemon Bars

 




Ingredients


Crust


1 cup (226g) unsalted butter


1/2 cup (100g) granulated sugar


1/4 tsp salt


2 cups (283g) all-purpose flour


Filling


2 cups (400g) granulated sugar


6 Tbsp (53g) all-purpose flour


1/8 tsp salt


1 1/2 Tbsp (7g) lemon zest


3/4 cup (175ml) fresh lemon juice


1/4 cup (60ml) fresh navel orange juice


4 large eggs


2 large egg yolks


3 Tbsp (45ml) heavy cream


Instructions


In 350 degrees F. Butter a 13 by 9-inch baking dish.


For the crust:


In the bowl of an electric stand mixer cream together butter and sugar


 and salt until well combined. Add flour and mix until combined.


Press mixture into an even layer on bottom of prepared baking dish.


Bake in preheated oven until lightly golden, about 20 - 25 minutes.


For the filling:


Meanwhile, in a mixing bowl, whisk together granulated sugar, flour 


and 1/8 tsp salt. 


Several minutes before crust is done baking, mix in lemon juice, 


orange juice and lemon zest, then add eggs, egg yolks and heavy 


cream and whisk vigorously to blend well. 


Pour mixture over hot crust, then reduce oven temperature to 325 


degrees F and return to oven and bake until filling is set, about 20 - 25 


minutes. 


Allow to cool at room temperature 1 hour, then cover and chill in 


refrigerator 2 hours or overnight.


Cut into squares and dust tops with powdered sugar if desired just 


before serving. Store in an airtight container in refrigerator up to 4 


days.

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