Chef Boom/ Chef Nic
Gooey Classic Lemon Bars
Updated: May 21, 2020
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold (1 stick)
1/4 cup all purpose flour
1 1/2 cup sugar
4 large eggs room temp.
1 tablespoon lemon zest (zest of 1 lemon)
2/3 cup fresh lemon juice (juice of 3 lemons)
TO MAKE THE SHORTBREAD CRUST
Preheat the oven to 350 degrees F, spray 8 x 8 pan with non-stick spray, and line with parchment. I must say I do prefer glass for these.
Place the flour, powdered sugar, and salt in a large bowl and whisk..
Use a fork to cut in the butter until the mixture resembles coarse crumbs.
Press the mixture into the bottom of the prepared pan in an even layer, and bake until set (approximately 20 to 25 minutes varying on oven). I leave a little lip to make it easier to get them, out.
TO MAKE THE LEMON FILLING
Use a whisk to combine the sugar, flour, eggs, lemon zest, and lemon juice together in a large mixing bowl. I prefer glass.
Pour the filling over the partially-baked crust and bake until the filling is set (approximately 25 to 35 minutes).
Cool completely, cut into squares.
You can dust with powdered sugar for garnish.