When I opened the new shop last fall, I wanted a classic, tart lemon bar in the case—one that would pair nicely with an Ethiopian Yirgacheffe or a cup of Earl Grey tea. This recipe is a staple in our bakery case. We hope you enjoy it at home.
Makes a 9- by 13-inch pan, about a dozen bars
FOR THE CRUST:
8 ounces unsalted butter, at room temperature
½ cup granulated sugar
2 cups all-purpose flour (250 grams)
¼ teaspoon kosher salt
FOR THE FILLING:
6 extra-large eggs, at room temperature
2½ cups granulated sugar
6 tablespoons flour
1 cup freshly squeezed lemon juice
Optional: 2 tablespoons grated lemon zest
Preheat oven to 350°F. Line a pan with parchment paper up and over all 4 sides. Prepare the crust by creaming butt er and sugar until fluffy, then add flour and salt. Press crust into parchment-lined pan and bake 15–20 minutes, or until golden brown.
For the filling, whisk eggs, sugar, and flour until combined then slowly add the lemon juice and lemon zest, whisking until smooth. Pour over the crust and bake for 35 minutes, or until it’s not too jiggly in the middle. Allow to cool. Chill before cutt ing and then sprinkle confectioners’ sugar on top before serving.
