These lemon bars are so scrumptious! They have a wonderful, flaky shortbread crust with a slightly tart, slightly sweet, lemony filling. Dust with a little confectioners' sugar and you have an amazing dessert that's just right for any celebration.
1/2cupconfectioners' sugar+ a little extra for dusting on top
1/4tspsalt
Lemon Filling
6largeeggs4 whole eggs + 2 add'l yolks
2-1/2cupssugar
1/3cupflour
1tsplemon zest
1 cuplemon juicefreshly squeezed, about 6-7 lemons
Instructions
Preheat oven to 350° F.
Grease a 9″ x 13″ pan with butter; line the pan with parchment paper leaving a couple of inches hanging over each side of the pan.
Make the Crust
With a fork, combine the flour, brown sugar, confectioners' sugar, and salt; add the cubes of butter and cut into the dry ingredients, using a pastry cutter or 2 knives, just until the mixture looks like fine crumbs.
Press the crumb mixture evenly into the prepared pan; pushing a little up the sides to make a 1/2 inch edge, make sure there are no gaps, holes or cracks in the crust.
Bake about 25 minutes or until the crust just begins to turn golden brown.
Make the Filling
While the crust is baking: Whisk together the whole eggs, 2 additional egg yolks, sugar, and flour, until smooth and well combined. Whisk in the grated lemon zest and fresh lemon juice.
As soon as the crust is done baking, remove from oven and lower the temperature to 300° F. Immediately pour the lemon filling over the hot crust and put the pan back into the oven. Bake until the filling just sets, about 30 minutes.
Cool and Serve
Cool completely, on a wire rack, then refrigerate for several hours until firm and chilled.
Dust with confectioners' sugar. Run a small sharp knife around the outside edge of the bars; then, using the parchment paper, lift the lemon bars out of the pan and cut into 16 - 20 serving size pieces.