Classic Lemon Bars

Ingredients

• 2 1/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 teaspoon kosher salt
• 1 cup unsalted butter, cold
• 4 large eggs
• 1 egg yolk
• 1 cup sugar
• 1/3 cup all-purpose flour
• 2/3 cup lemon juice
• 1 teaspoon vanilla extract

Directions

1. Fit parchment into a 9x13 pan so extra hangs over the long sides; that little sling is how you’ll lift everything out for slicing later. Set your oven to 350 degrees F.
2. In a large mixing bowl, whisk flour, sugar, and salt together.
3. Slice the cold butter into cubes, add them to the flour mixture, and toss so they’re dusty all over. Use your thumbs and fingertips to rub, pinch, and flatten the butter into the flour until the bits range from flattened almond-size pieces to pea-size pieces. If you’d rather use a food processor, pulse it 6 or 7 times, stopping when the butter looks the same.
4. Tip the crust mixture into the prepared baking dish, press it into a firm, level layer with your fingers, and slide it into the oven. Bake for 20-25 minutes, until the surface looks dry and the edges have just a little gold on them.
5. When the crust has about 10 minutes still to go, start the filling. In a medium bowl, whisk the eggs, yolk, and sugar; add the flour and whisk until no lumps are visible, then mix in the lemon juice and vanilla.
6. As soon as the crust is done, take it out and pour the curd across the still-warm crust. Put the pan back in the oven.
7. A glass pan needs 12 minutes, while a metal pan needs 10 minutes. You’re looking for a set center, no wobble, with plenty of tiny bubbles scattered over the top. Because ovens have opinions, begin checking 2 minutes before your best guess says done. Pull them before they go too far, since overbaking makes the filling spongy.
8. Take the pan from the oven and cool the bars for 1 hour, leaving them uncovered; the counter is fine, and so is the refrigerator. Lift them out with the parchment, move to a cutting board, slice into squares, and shower with powdered sugar.