Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold unsalted butter (cut into pieces)
- 4 large eggs
- 2 cups granulated sugar
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the flour and powdered sugar.
- Add the cold butter pieces to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Press the dough evenly and firmly into a greased 9×13-inch baking pan.
- Bake the crust for 20 minutes or until lightly golden.
- Meanwhile, whisk together eggs and granulated sugar in a separate bowl until pale and smooth.
- Stir in lemon juice, lemon zest, and baking powder until combined.
- Pour the lemon mixture over the hot crust as soon as it comes out of the oven.
- Return the pan to the oven and bake for another 20 to 25 minutes. The filling should be set but slightly jiggly in the center.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 2 hours to firm up before slicing.
- Optional: dust with powdered sugar before serving.
Notes
Use fresh lemon juice and zest for the best flavor.
Ensure the butter is cold when blending into the flour for a flaky crust.
Chilling the bars thoroughly helps achieve clean cuts.
- Prep Time: 15
- Cook Time: 45