Ingredients
Method
- Preheat oven to 350°F. Prepare a 9-inch square pan by lining it with parchment paper.
- Cut cold butter into all-purpose flour using a pastry cutter until the mixture resembles coarse crumbs.
- Stir in 1/2 cup granulated sugar until fully incorporated.
- Press the crust mixture firmly into the pan to form a smooth base.
- Bake for 20-22 minutes or until golden.
- In a large bowl, whisk together eggs and gradually add sugar.
- Add fresh lemon juice, zest, and melted butter while continuing to whisk.
- Fold in 1-2 tablespoons of flour to the egg mixture until smooth.
- Pour the lemon filling over the cooled crust.
- Reduce oven temperature to 325°F and bake for 22 minutes, or until the filling jiggles slightly in the center when shaken.
- Allow the bars to cool completely before cutting into squares.
Nutrition
Notes
Chill the crust for 15 minutes before baking for a crisp texture.
Tap the pan gently after pouring the filling to release air bubbles.
Bake on the lower oven rack for even browning.
The crust and filling should be balanced, ensuring each bite has both textures.
For vegan version, substitute butter with vegan butter and use 1/2 cup maple syrup instead of sugar.
Tap the pan gently after pouring the filling to release air bubbles.
Bake on the lower oven rack for even browning.
The crust and filling should be balanced, ensuring each bite has both textures.
For vegan version, substitute butter with vegan butter and use 1/2 cup maple syrup instead of sugar.