Ingredients
For the pastry:
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2 cups all-purpose flour
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1/2 cup powdered sugar
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1 cup cold butter, cut into pieces
For the filling
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6 large eggs
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2 cups granulated sugar
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1/3 cup all-purpose flour, sifted
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1 teaspoon grated lemon zest
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1 cup fresh lemon juice (from about 4 lemons)
Method
Preheat oven to 350 degrees. Line bottom and sides of a 13-by-9-inch pan with parchment paper, allowing 2 to 3 inches to extend over sides. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan. Bake at 350 degrees for 18 to 25 minutes or until very lightly browned. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 25 to 35 minutes. Give the pan a light tap with an oven mitt to test that the filling no longer jiggles. Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift from the pan using the foil and slice. Dust with confectioners' sugar before serving.
Lauren's Quick Tips
• To freeze: Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. • Try subbing some of the lemon juice with orange juice.