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INGREDIENTS

CRUST:

100 grams of cold unsalted butter

3 tablespoons of granulated sugar

100 grams of all-purpose flour

1/2 teaspoon of kosher salt

LEMON TOPPING:

2 whole large eggs

3 egg yolks

250 grams of granulated sugar

150 ml lemon juice

45 grams of all purpose flour

Powdered Sugar for garnish

METHOD

Heat oven to 325°F. Line a 9” square pan with aluminum foil.

Crust:

Place the sugar, flour and salt in a food processor and pulse 3-4 time to combine. Cut the butter into 1/2 dice and add it to the bowl. Pulse the mixture until it just begins to come together, but still looks crumbly.

Dump the mixture into the prepared pan and press into an even layer. Bake for 20 minutes or until the crust is a light golden brown. Remove from oven a allow to cool.

LEMON TOPPING:

In a bowl whisk together the eggs, sugar, lemon juice and flour until smooth. Pour the mixture on top of the cooled crust.

Bake for 20 minutes. If the filling is not set after 20 minutes, continue to bake at 2 minute intervals until the filling is just set. Remove from the oven and allow to cool. Chill in the refrigerator for 2-3 hours.

After the bars are chilled remove them from the pan and slice into bars.

If sprinkling with powdered sugar, do this right before serving.