These just might be the perfect lemon bar.
When you want a dessert that will really brighten your day, a lemon bar is the only place to turn. And The Pioneer Woman’s Lemon Bars, with their extra thick layer of cookie crust and tart but sweet flavor, are the best lemon bar out there as far as I can tell. They’re simple to make and thanks to their gooey zing of lemon, just one bite will make any day seem sunny. (Not that you’ll be stopping at one bite – that’s nearly impossible with these!)
10m prep time
40m cook time
FOR THE CRUST:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup (2 sticks) salted butter, cubed
FOR THE FILLING:
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
Zest and juice of 4 lemons
Powdered sugar, for dusting
Preheat oven to 350°F and grease a 9×13-inch baking dish with butter.
Start by making the crust:
In a medium bowl, stir together the 2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt.
Add butter and cut in with a pastry cutter until mixture resembles fine crumbs.
Press into prepared pan and bake until edges are golden brown, about 20 minutes.
While that bakes, make the filling:
In a clean bowl, stir together the sugar and flour. Add eggs and whisk until combined. Add lemon juice and zest and again whisk until combined.
Pour over crust and bake until set, about 20 minutes.
Let chill in fridge until firm, at least 2 hours. Dust with powdered sugar, slice into squares, and serve. Enjoy!