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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsH, C, D

    Ingredients Jump to Instructions ↓

    1. Ingredients :

    2. - 1 1/3 cups all-purpose flour

    3. - 5 tbsp packed light brown sugar

    4. 8 tbsp unsalted butter, cold, cut into 1/2-inch pieces

    5. - 4 large eggs

    6. - 1/2 tsp vanilla extract

    7. - 1 1/2 cups powdered sugar, divided

    8. - 3/4 cup fresh lemon juice

    9. - 2 tsp lemon zest

    Instructions Jump to Ingredients ↑

    1. Directions :

    2. Preheat oven to 350°F.

    3. To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.

    4. Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.

    5. As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.


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