Lemon Bars are one of my favorite desserts and I mean who doesn't love a good lemon bar? The best lemon bar I have ever had was just the other day from NYC's Treats Truck and was inspired to bake my own for a bake off with a few girls from work. I searched everywhere for the perfect recipe until I came across this simple and highly reviewed recipe from Smitten Kitchen, that uses a shortbread crust. Everyone at work approved of my little tarts and I'm sure I will be baking these quite often. They are scrumptious!
Recipe and photos after the jump
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting
Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.
For the crust, cream the butter and sugar until light in the bowl using an electric mixer. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until lightly browned. Let cool on a wire rack. Leave the oven on.
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes. Let cool to room temperature.
Cut into squares and dust with confectioners’ sugar.