Lots of zest make these the lemoniest bars!
CRUST
1 c. (5 oz.) all purpose flour
1/4 c. (1 3/4 oz) granulated sugar
1/2 t. kosher salt
8 t. unsalted butter, melted
FILLING
1 c. (7 oz.) granulated sugar
2 T. all purpose flour
2 t. cream of tartar
1/4 t. kosher salt
3 large eggs
3 large egg yolks
3 t. grated lemon zest
2/3 c. lemon juice (4 lemons)
4 T. unsalted butter, cut into 8 pieces
Confectioner’s sugar (optional)
FOR THE CRUST
Preheat oven to 350 degrees.
Make 2 foil slings for 8″ square baking pan, going both directions
Push foil into corners and up sides of pan, smoothing flush
Whisk flour, sugar and salt together in bowl.
Add melted butter and stir until combined
Transfer to prepared pan and press into even layer over bottom of pan
Bake crust until dark golden brown, 20-24 minutes
Do not wash bowl yet
FOR THE FILLING
While crust bakes, whisk sugar, flour, cream of tartar and salt together in bowl
Whisk in eggs and yolks until no streaks of egg remain
Whisk in lemon zest and juice
Transfer to saucepan and cook over medium-low heat, stirring constantly until mixture thickens and registers 160 degrees, 4-8 minutes
Off heat, stir in butter until melted.
Strain through fine mesh strainer set over bowl
Pour filling over hot crust and tilt pan to spread evenly
Bake until filling is set and barely jiggles when pan is shaken, 8-12 minutes
Let bars cool completely in pan on wire rack, at least 2 hours
Using foil sling, lift bars out of pan and transfer to cutting board
Cut into bars, wiping knife clean between cuts.
Dust bars with confectioners sugar just before serving
Adapted from America’s Test Kitchen
