Lemon Bars (Print Version)

# Ingredients:

→ For the crust

01 - 1 cup unsalted butter, at cool room temperature
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon pure vanilla extract
04 - 2 cups all-purpose flour
05 - 1/2 teaspoon kosher salt

→ For the lemon filling

06 - 2 cups granulated sugar
07 - Zest of 2 large lemons
08 - 1/4 cup all-purpose flour
09 - 4 large eggs
10 - 2/3 cup fresh lemon juice
11 - Confectioner's sugar, for sprinkling on bars

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line a 9x13-inch glass baking pan with parchment paper, making sure to leave an overhang on the sides so you can easily lift the bars out later. Spray the parchment paper with nonstick cooking spray and set the pan aside.
02 - In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until the mixture becomes creamy and smooth. Mix in the vanilla extract. Add the flour and salt and mix just until the ingredients are combined, being careful not to overmix.
03 - Press the dough evenly into the bottom of the prepared baking pan, creating a smooth, even layer. Bake for 20 to 22 minutes, or until the edges of the crust are lightly golden brown.
04 - While the crust is baking, make the lemon filling. In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until the mixture becomes fragrant—this helps release the lemon oils into the sugar. Add the flour and whisk everything together thoroughly.
05 - Add the eggs and fresh lemon juice to the sugar mixture. Whisk until all ingredients are fully combined and the mixture is smooth.
06 - When the crust comes out of the oven, pour the lemon filling over the warm crust, spreading it evenly. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the center of the filling is set and no longer jiggly.
07 - Remove the baked lemon bars from the oven and allow them to cool completely at room temperature. Once cooled, transfer the pan to the refrigerator and chill until the bars are cold and firm, which will take at least 2 hours.
08 - When ready to serve, remove the pan from the refrigerator. Using the parchment paper overhang, carefully lift the entire slab of lemon bars out of the pan and onto a cutting board. Dust the top generously with confectioner's sugar, then cut into squares of your desired size. Serve chilled.

# Notes:

01 - These lemon bars can be stored in an airtight container in the refrigerator for up to 4 days.
02 - For the brightest lemon flavor, use freshly squeezed lemon juice rather than bottled.
03 - The bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
04 - Add confectioner's sugar just before serving, as it will dissolve into the bars if done too far in advance.

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