LEMON BARS 2
INGREDIENTS
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CRUST:
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1/2 pound unsalted butter, at room temperature
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1/2 cup granulated sugar
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2 cups flour
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1/8 teaspoon kosher salt. FOR THE FULL-SIZE LEMON LAYER:
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6 extra-large eggs at room temperature
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2 1/2 cups granulated sugar
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2 tablespoons grated lemon zest (4 to 6 lemons)
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1 cup freshly squeezed lemon juice
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1 cup flour
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Confectioners’ sugar, for dusting
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**OR FOR A THINNER LEMON LAYER:
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4 extra-large eggs at room temperature
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1 2/3 cups granulated sugar
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1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
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2/3 cup freshly squeezed lemon juice
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2/3 cup flour
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Confectioners’ sugar, for dusting
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