Dessert · Makes 24
Lemon Bars
The one people always took two of when they thought no one was watching
She made these for bake sales and they always sold first. She charged the same as everything else, which my grandfather said was a mistake. She said money wasn't the point. He said the point was the principle. They had this argument for forty years.
Ingredients
- 2 cups all-purpose flour
- ½ cup powdered sugar, plus more for dusting
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 4 large eggs
- 2 cups granulated sugar
- ⅓ cup fresh lemon juice (about 3–4 lemons)
- 2 tablespoons lemon zest
- ¼ cup all-purpose flour
- ¼ teaspoon turmeric
Method
- Preheat oven to 350°F. Line a 9×13 pan with parchment, leaving overhang on the sides.
- Make crust: pulse flour, powdered sugar, and salt. Cut in butter until it resembles damp sand. Press firmly and evenly into pan.
- Bake crust 20 minutes until just golden at the edges.
- Meanwhile, whisk eggs, granulated sugar, lemon juice, zest, flour, and turmeric until smooth.
- Pour filling over hot crust immediately. Return to oven.
- Bake 22–25 minutes until filling is just set with a very slight wobble in the center.
- Cool completely, then refrigerate 1 hour. Lift out using parchment, dust heavily with powdered sugar, and cut into bars.
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