Sunny Lemon Bars
This recipe is a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup butter, melted and cooled slightly
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 3 tablespoons freshly squeezed lemon juice
- Powdered sugar for dusting
Directions
For the Crust: Adjust oven rack to middle position, preheat oven to 350 degrees F (177 degrees C), and line an 8- by 8- by 2-inch anodized-aluminum baking pan with a piece of parchment paper long enough to overhang the pan's edges. Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about 12 one-second pulses. Scatter into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 30 minutes. Use hot or set aside until needed, up to 48 hours at room temperature if tightly covered.