BAREFOOT CONTESSA’S LEMON BARS
1/2 Pound unsalted butter, room temperature
1/2 C .granulated sugar
2 C. all-purpose flour
1/8 Tsp. kosher salt
6 Extra-large eggs, room temperature
3 C. granulated sugar
2 Tbsp. grated lemon zest (4 to 6 lemons)
1 C. freshly squeezed lemon juice
1 C. all-purpose flour
Confectioners’ sugar, for dusting
HOW TO MAKE:
1-Preheat the oven to 350°F.
2-For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
3-Combine the flour and salt and with the mixer on low, add to the butter until just mixed.
4-Dump the dough onto a well-floured board and gather into a ball.
5-Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
6-Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
7-For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
8-Let cool to room temperature.
9-Cut into triangles and dust with confectioners’ sugar.
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