These bars will certainly make your mouth pucker! They're tart yet sweet - perfect for your next casual gathering.
- 1 1/4 cup(s) all-purpose flour
- 5 Tbsp packed light brown sugar
- 8 Tbsp regular butter, about 1/2 cup (1 stick), cold, cut into 1/2-inch pieces
- 4 large egg(s)
- 1/2 tsp vanilla extract
- 1 1/2 cup(s) powdered sugar, divided, or confectioners' sugar
- 3/4 cup(s) fresh lemon juice
- 2 tsp lemon zest
Preheat oven to 350°F.
To make crust, mix flour and light brown sugar in food processor until well combined. Scatter butter over flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto bottom of ungreased 13 X 9 X 2-inch baking pan as evenly as possible; firmly press down with spatula to create a packed surface. Bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of confectioners' sugar; mix well. Add lemon juice and zest and remaining confectioners' sugar; mix until sugar is completely dissolved..
As soon as crust is baked, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake until filling is set, about 30 minutes. Let cool completely in pan on wire rack. Cut lengthwise into 3 strips, then cut each strip crosswise into 8 bars, making total of 24 bars.
Per serving: 1 bar
- The crust MUST be hot when you pour on the lemon mixture.