The Best Lemon Bars
"These good old-fashioned lemon bars pack a punch of robust lemon flavor, without being either too tart or too sweet. They come together in minutes by hand and are so satisfying. A soft, flaky, buttery shortbread crust is the base for the golden yellow lemon filling that tops it. As they bake, the filling sets up into a gorgeous shade of yellow, and is dense yet light, smooth, and creamy. They're my favorite recipe for lemons bars me and remind me of the lemon bars my mom and grandma used to make...."
INGREDIENTS
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For the Crust
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1/2 cup unsalted butter (1 stick), very soft
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1 cup all-purpose flour
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1/4 heaping cup confectioners' sugar
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1 tablespoon cornstarch
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pinch salt, optional and to taste
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For the Filling
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2 large eggs
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1 cup granulated sugar
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1/2 cup lemon juice, or to taste (about 2 juicy medium lemons; see note below)
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2 tablespoons half-and-half (whole milk or cream are okay)
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1/2 teaspoon vanilla extract, optional and to taste
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1/2 teaspoon lemon extract, optional and to taste
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2 tablespoons all-purpose flour
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2 teaspoons lemon zest loosely packed, or to taste (see note below)
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confectioners' sugar, for dusting
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