Chef notes

Shortbread crust on the bottom, lemon curd layer on top, powdered sugar dusted over everything. The filling is really tart which I like. It's not just sweet, it actually tastes like lemon. You have to let them cool completely before cutting or they fall apart. Worth the wait.

Ingredients

• Fresh lemons
• Eggs
• Sugar
• All-purpose flour
• Butter
• Salt
• Powdered sugar

Recipe

1. 1.Heat oven to 350°F and line a 9x13 baking dish with parchment paper.
2. 2.Whisk together 2½ cups flour, ⅔ cup powdered sugar, and ½ tsp salt. Mix in 12 tbsp melted butter until combined. Press flat into the lined pan and bake about 20 minutes until lightly golden.
3. 3.While the crust bakes, pulse 3 cups sugar with 3 tbsp lemon zest in a food processor until the zest is fully incorporated and the sugar turns light yellow.
4. 4.Mix the lemon sugar with ½ cup flour in a large bowl. Add 1 cup fresh lemon juice and 8 eggs and mix until well combined.
5. 5.Pour the filling onto the warm crust and bake about 25 minutes, rotating halfway through. Cool for 1 hour, then refrigerate for 2 hours.
6. 6.Dust with powdered sugar and cut into bars using a clean, sharp, damp knife, wiping the blade between cuts.

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