Classic Lemon Bars - Bake from Scratch

      Lemons reach their best quality in winter when the combination of sunny days and cooler nights enhances the color and flavor of citrus fruits. Meyer lemons can also be used for these lemon bars without needing to change any ingredient quantities.

      **Crust:**

      - 1½ cups (188 grams) all-purpose flour

      - ⅓ cup (40 grams) confectioners’ sugar

      - ½ teaspoon kosher salt

      - ½ cup (113 grams) unsalted butter, melted

      **Filling:**

      - 1¾ cups (350 grams) granulated sugar

      - ⅓ cup (42 grams) all-purpose flour

      - 2 tablespoons lemon zest

      - ¼ teaspoon kosher salt

      - 5 large eggs (250 grams), at room temperature

      - ¾ cup (180 grams) fresh lemon juice

      - ½ teaspoon vanilla extract

      - Confectioners’ sugar for dusting

      Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with foil, allowing some overhang on all sides. Lightly spray the foil with baking spray that contains flour.

      **For the crust:** In a large bowl, combine the flour, confectioners’ sugar, and salt by whisking. Mix in the melted butter until everything is combined and a dough forms. Press this mixture into the bottom of the prepared pan. Bake until the crust is firm and the edges are golden brown, about 18 to 20 minutes. Lower the oven temperature to 300°F (150°C).

      **For the filling:** In a medium bowl, whisk together the granulated sugar, flour, lemon zest, and salt. Incorporate the eggs, lemon juice, and vanilla, whisking until you have a smooth mixture. Pour this over the hot crust. Bake until the edges of the filling are firm, the center is slightly jiggly, and an instant-read thermometer inserted into the middle of the filling reads 175°F (79°C), which should take about 25 to 30 minutes. Allow it to cool completely in the pan on a wire rack. Chill in the refrigerator until cold and firm, approximately 2 hours.

      Using the foil overhang as handles, lift from the pan and cut into bars. Dust with confectioners’ sugar right before serving. Store in an airtight container in the refrigerator for up to 3 days.

      **Pro Tips:**

      To extract the maximum amount of juice from your lemons, gently press down on the fruit while rolling it back and forth on the countertop a few times. For cleaner, more uniform bars, dip the blade of your knife in hot water and wipe it dry between each cut.

      Let us know how it turned out!