Classic Lemon Bars
For gluten-free, just switch out the flour to all-purpose gluten-free flour (Bob's Red Mill brand is good).
·coconut spray oil
1 1/2 stickbutter
1/4 cbrown sugar
1/2 cpowdered sugar
4 largeeggs, plus 3 egg yolks
3 tsplemon zest, grated
1 1/4 cfresh lemon juice (about 8 lemons)
How to Make Classic Lemon Bars
- For the crust -
Preheat the oven to 350 degrees F.
- Grease a 9x13 glass casserole dish with oil, then line with tin foil, leaving overhang on all sides, then grease the foil as well with oil.
- In a food processor (or blender) pulse the butter, flour, both sugars and salt until the dough comes together, about 1-2 minutes.
- Press the dough evenly into the bottom of the dish. You can go about 1/2 inch up the sides as well if you prefer outside edge crust. Make sure there are no cracks.
- Bake until the crust is golden brown, about 25 minutes.
- For the filling -
While the crust is baking, prepare the filling.
- Using a hand-help mixer, combine the whole eggs and yolks with the sugar and flour in a large bowl, until smooth.
- Add the lemon juice and zest, and mix well.
- When the crust is done, remove from oven, and reduce oven to 300 degrees F.
- Pour the filling over the warm crust and return to the oven.
- Bake until the filling is just set, approximately 30 minutes.
- Remove from oven when done, and let cool on a wire rack.
- Move dish to refrigerator and cool until firm, at least 2 hours or more.
- When ready, carefully lift out of the dish using the foil, and cut into desired bar size.
- Place on serving dish, and dust with confectioner's sugar. If not serving right away, or storing extra, keep in refrigerator for up to 3 days.