Classic Lemon Bars

Summer weather and lemon bars are a great combination. They make a great pot luck or BBQ dessert since they travel easily and can be made a day ahead of time. These are a traditional lemon bar recipe that comes together easily.

Recipe from Ina Garten

For the crust:

1/2 pound unsalted butter, room temperature

1/2 cup sugar

2 cups flour

1/8 teaspoon kosher salt

For the lemon filling:

6 eggs, room temperature

3 cups sugar

1 cup fresh lemon juice

1 cup flour

powdered sugar, for dusting

Preheat your oven to 350F.

In the bowl of an electric mixer, cream the butter and sugar. mix together the flour and salt. With the mixer on low, slowly add in the flour mixture until just combined. Turn the dough out on to a lightly floured surface and form in to a ball. Flatten the dough and press in to a 9"x13" glass or ceramic baking dish. Build up the dough 1/2" up the baking dish wall. Cover in plastic wrap. Chill for 15 minutes.

Bake the crust 15-20 minutes, until lightly brown. Allow to cool while you prepare the lemon filling. Keep your oven on.

In a bowl, whisk the eggs. Add the sugar, lemon juice and flour and mix. Pour over the crust and bake 30-35 minutes, until set. Let cool to room temperature.

Once cooled, cut in to squares or triangles and dust with powdered sugar.

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