Whether you are knee deep in snow or lucky enough to live where lemons grow on trees, these lemon bars will bring a ray of sunshine to your plate. Picture a zingy sweet-tart filling rippling with lemon zest, anchored to a buttery shortbread crust. A smidge of sea salt adorning the top keeps all sweetness in check, allowing the puckery citrus to shine through. These bars are thoroughly addictive and guaranteed to brighten your day. One bar will never be enough.
Lemon Bars with Sea Salt
This recipe is adapted from and inspired by many sources, including Ina Garten, Food52, and my personal weakness for sea salt. Makes 32 (2-inch) square bars.
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon salt
1 cup unsalted butter, slightly softened but still cool, cut into cubes
6 large eggs
2 cups granulated sugar
1 cup freshly squeezed lemon juice
1/2 cup all-purpose flour, sifted
2 tablespoons finely grated lemon zest
1/4 teaspoon salt
1. Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan, then line the pan with parchment and butter the parchment.
2. Combine the shortbread ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix until the dough resembles coarse lumps and just begins to come together. Dump the dough into the prepared pan and, with your fingers, evenly press the dough to cover the bottom of the pan.
3. Bake the crust until it just begins to turn golden, about 20 minutes. Remove from oven, but do not turn off the oven heat.
4. Whisk the filling ingredients together in a large bowl until blended, then evenly pour over the crust. Return the pan to the oven and bake until the filling is set but not coloring, about 25 minutes. Remove and cool completely on a rack.
5. Cut into bars. Dust with confectioners’ sugar and lightly sprinkle with sea salt flakes before serving.