Chef John's Lemon Bars

Name: Chef John's Lemon Bars
Total time: 100
Yield: 16
Ingredients: 1 cup all-purpose flour; 0.5 cup unsalted butter at room temperature; 0.25 cup confectioners' sugar; 0.25 teaspoon vanilla extract; 0.25 teaspoon salt; 2 large eggs; 1 large egg yolks; 1 cup white sugar; 2 tablespoons all-purpose flour; 0.25 cup freshly squeezed lemon juice; 1 tablespoon freshly grated lemon zest; 1 teaspoon confectioners' sugar, or to taste

Recipe by John Mitzewich from allrecipes.com

Dessert 2 Hr. 40 Mins.

Ingredients

16 servings

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1 cup all-purpose flour
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0.5 cup unsalted butter at room temperature
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0.25 cup confectioners' sugar
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0.25 teaspoon vanilla extract
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0.25 teaspoon salt
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2 large eggs

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1 large egg yolks
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1 cup white sugar
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2 tablespoons all-purpose flour
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0.25 cup freshly squeezed lemon juice
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1 tablespoon freshly grated lemon zest
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1 teaspoon confectioners' sugar, or to taste

Instructions

Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners' sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.
Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.
Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.
Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.
Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners' sugar.