For the Crust
2 Cups All-Purpose Flour
½ Cup Powdered Sugar, Plus Extra for Dusting
1 Stick (4 Ounces) Unsalted Butter, Melted
For the Filling
2 Cups Granulated Sugar
¼ Cup All-Purpose Flour
1 Teaspoons Baking Powder
Pinch of Fine Sea Salt
4 Large Eggs, Lightly Beaten
1 Teaspoons Grated Lemon Zest
½ Cup Fresh Lemon Juice
To Make the Crust
Preheat oven to 350°F with oven rack in the middle.
Mix flour, sugar and melted butter together with fingertips. Press evenly into a 7”x11” tart pan with removable bottom. Be sure to press the mixture into the sides of the pan all the way to the top. Bake 20 – 25 minutes until golden brown.
To Make the Filling
While the crust is baking, whisk together the sugar, flour, baking powder and salt. Set aside. Whisk together the lightly beaten eggs, lemon zest and lemon juice. Pour the egg mixture over the sugar/flour mix and whisk together until completely combined. As soon as the crust has baked until golden brown pour the filling mixture on to hot crust and bake 20 – 25 minutes until set. (It’s easiest and best to not remove the crust from the oven before pouring the mixture.)
Remove from oven to wire rack and cool completely before cutting. Once completely cooled cut into bars to desired size and dust with Powdered Sugar.
Hints and Tips: This recipe can be made into party size by doubling and using a half sheet pan. Prepare the half sheet pan by lining the half sheet pan with foil to overlap and spray with baking spray (PAM). This will make it easy to transfer to a cutting board when lifting out of the pan to cut into bars.
