Traditional Lemon Bars - Bake from Scratch

      Lemons are in their prime during winter, as the bright days and cool evenings create perfect conditions that enhance the color and flavor of citrus fruits. Meyer lemons can also be used for these lemon bars without needing to adjust the 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, making sure to leave some excess foil overhanging on all sides. Lightly spray the foil with baking spray that contains flour.

      **For the crust:** In a large bowl, whisk together the flour, confectioners’ sugar, and salt. Add the melted butter and stir until well combined and a dough forms. Press this dough into the bottom of the prepared pan. Bake until the crust is set and the edges are golden brown, which will take about 18 to 20 minutes. Then, reduce 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. Then add the eggs, lemon juice, and vanilla, whisking the mixture until it is smooth. Pour this filling over the hot crust. Bake until the edges are set, the center jiggles slightly, and an instant-read thermometer inserted into the center of the filling reads 175°F (79°C), approximately 25 to 30 minutes. Let it cool completely in the pan on a wire rack, then refrigerate until cold and firm, around 2 hours.

      Using the overhanging foil as handles, lift the dessert out of the pan and cut it into bars. Dust with confectioners’ sugar just before serving. Store in an airtight container in the refrigerator for up to 3 days.

      **Pro Tips:**

      To extract the most juice from lemons, gently press down on them while rolling them on your countertop a few times. For clean, even bars, dip your knife blade in hot water and wipe it dry between each cut.

      We'd love to hear how it turned out!