Prep Time: 20 mins
Cook Time: about 1 hr
Adapted from The Pioneer Woman
For the base:
- 2 cups flour
- 1/2 cup sugar
- 1/4 tsp salt
- 2 sticks (1 cup) salted butter, cut into small cubes, softened
For the filling:
- 1 1/2 cups sugar
- 1/4 cup flour
- 4 whole large eggs
- 1 1/2 cups freshly squeezed lemon juice (for me, this was 8 large lemons)
- Powdered sugar, for topping
1.) Preheat the oven to 350F.
FOR THE BASE:
2.) Stir together the flour, sugar, and salt.
3.) Add the butter and mix until the crumbs start to come together, but is still a little crumbly. (see video).
*If you aren’t using a mixer, you can use a pastry cutter to cut the butter in.
4.) Grease a pan with butter. For a thick base and lemon layer, use a 9×9 pan, like I did. If you want thinner, you can use a 9×13.
5.) Press the mixture evenly into the bottom of the pan.
6.) Bake until golden around the edges. (for a 9×9 pan, this took 27 mins)
FOR THE FILLING:
7.) To a large bowl, add the sugar, flour, and eggs.
8.) Whisk until combined.
9.) Add the lemon juice and whisk all ingredients together.
10.) Pour the filling over the crust, and bake at 350F until the filling barely jiggles when you shake the pan. (for a 9×9 pan, this took 36 mins)
11.) Cool in the fridge for 2 1/2 hrs.
12.) Sift powdered sugar on top and cut into bars.
*Store bars in the fridge