Thick Lemony Lemon Bars

• Vegetarian

• Produce

  • 1 Lemon, Zest of

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/2 cup Lemon juice, fresh

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 3/4 cups Flour
  • 1/2 cup Powdered sugar
  • 1 Powdered sugar
  • 1 1/2 cups Sugar

• Dairy

  • 1/2 cup Butter, unsalted

Found on littlesweetbaker.com

Description

Ingredients

• 1&1/4 cups (155g) all-purpose flour
• ½ cup (55g) powdered sugar
• 1 tbsp (10g) cornstarch
• ½ cup (114g) unsalted butter, softened
• 3 large eggs
• 1&1/2 cups (300g) sugar
• zest of 1 lemon
• ½ cup (125ml) fresh lemon juice (about 2 lemons)
• ½ cup (62g) all-purpose flour
• powdered sugar for dusting

Directions

• Preheat oven to 350F and line a 8x8 square baking pan with parchment paper.
• Toss flour, powdered sugar and cornstarch together.
• Cut in the softened butter using a fork or pastry cutter until mixture is crumbly. I used a fork in the video, but its much faster with a pastry cutter or pulse with a food processor.
• Press onto prepared baking pan and bake for 10 minutes.
• Meanwhile, whisk together the eggs, sugar, lemon zest and lemon juice.
• Slowly add in the flour, whisking quickly to prevent lumps.
• Pour over hot crust and bake for another 25 minutes or until the lemon filling is set.
• Let stand at room temperature to cool and chill in the refrigerator for 2 hours. Dust with powdered sugar before slicing and serving.