Lemon Bars

Ingredients

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup cold butter, cubed
• 4 eggs
• 2 cups white sugar
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons grated lemon zest
• 1/4 teaspoon salt

Directions

1. Set your oven to 350ºF (180ºC).
2. Flip an 8-inch square pan upside down on your work surface, then mold foil firmly around the outside with the shiny face showing. Lift the foil off, turn the pan right side up, and tuck the shaped foil inside, easing it into the corners and flattening it where you can. Coat the foil lightly with butter or nonstick spray.
3. Grab a medium bowl and stir together the flour, sugar measured as 1/4 cup (50g), 1/4 teaspoon salt, melted butter measured as 8 tablespoons (115g), and vanilla. Stop mixing when the batter looks even and smooth.
4. Press the mixture across the base of the prepared pan. Use your fingers or a small offset spatula to make the layer as even as you can.
5. Bake the crust for 25 minutes, until the color is a rich, dark gold.
6. As the crust bakes, halve the lemon, pick out the seeds, and chop it into chunks.
7. Add the lemon chunks to a food processor or blender with the sugar and lemon juice, then process until the lemon is thoroughly chopped into the mixture. Add the eggs, corn starch, 1/4 teaspoon of salt, and melted butter measured as 3 tablespoons (45g), then blend again until the filling is nearly smooth. A few small flecks of lemon are just fine.
8. As soon as the crust is out, lower the oven temperature to 300ºF (150ºC). Pour the lemon mixture onto the hot crust, then bake for 25 minutes, until the center no longer wobbles and the filling is just set.
9. Take the pan from the oven and leave it until fully cool. When cooled, use the foil to gently lift the bars from the pan. Slice into squares or rectangles. If you like, dust with powdered sugar just before serving.