lemon bars

Ingredients

• 1 cup (2 sticks) unsalted butter, cubed
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup lemon juice (from about 3-4 lemons)
• Zest of 2 lemons

Instructions

1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium saucepan, melt butter over medium heat. Add sugar and salt. Bring to a boil, stirring constantly, for 1 minute. Remove from heat.
3. Add eggs one at a time, whisking continuously until well combined after each addition. Do not overmix.
4. Stir in flour until just combined. Do not overmix.
5. Pour mixture into prepared pan. Bake for 25-30 minutes, or until edges are set but center is still slightly jiggly.
6. Let cool completely in the pan for at least 30 minutes before cutting. Cooling is crucial for the bars to set properly.
7. Lift bars out of pan using parchment overhang. Cut into squares to serve.

Notes

• For a more intense lemon flavor, use the zest of 4 lemons.
• To ensure even baking, use a digital thermometer to check the center temperature – it should reach 170°F (77°C).
• Store leftover lemon bars in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
• For a smoother lemon filling, strain the lemon juice through a fine-mesh sieve before adding it to the batter.