Tangy Lemon Bars

Ingredients

• 1 1/2 cups all-purpose flour, divided
• 1/2 cup powdered sugar, plus more for dusting
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
• 4 large eggs
• 1 1/2 cups granulated sugar
• 2 tablespoons lemon zest
• 2/3 cup fresh lemon juice (about 4-5 lemons)
• 1/4 cup all-purpose flour (for filling)
• 1/4 teaspoon baking powder

Instructions

1. Heat the oven to 350F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Pulse 1 1/2 cups flour, powdered sugar, and salt in a food processor, then add the cold butter and pulse until the mixture resembles coarse crumbs that clump when pressed.
3. Press the crumbs evenly into the bottom of the prepared pan, pressing firmly with the bottom of a measuring cup to form a compact layer.
4. Bake the crust for 18 to 20 minutes, until the edges are light golden brown. Leave the oven on.
5. While the crust bakes, whisk the eggs, granulated sugar, and lemon zest in a bowl until combined, then whisk in the lemon juice.
6. Whisk the 1/4 cup flour and baking powder into the egg mixture until completely smooth with no lumps.
7. Pour the lemon filling over the hot crust immediately after it comes out of the oven.
8. Return the pan to the oven and bake for 20 to 25 minutes, until the filling is set around the edges and only jiggles slightly in the very center - it should not look liquid when the pan is nudged.
9. Cool the bars completely in the pan on a wire rack, about 1 hour, then refrigerate at least 1 hour to firm up fully before cutting.
10. Lift the bars out using the parchment overhang, dust generously with powdered sugar, and cut into 16 squares with a sharp knife wiped clean between cuts.

Nutrition

Calories	190
Protein	2 g
Fat	8 g
Carbs	28 g
Fiber	0 g
Sodium	55 mg

Estimated per serving