Lemon bars are such a nice treat with a perfect balance between sweet and sour. The are amazingly easy and are fun to experiment with flavours like lime, pinch grapefruit or even orange or mandarine.
226 g unsalted butter cut into small cubes
100 g granulated sugar
1 teaspoons pure vanilla extract
zest of one lemon
pinch of salt
260 g of all-purpose flour
450 g sugar
75g all-purpose flour
6 large eggs, room temperature
240 ml fresh lemon juice around 4 lemons
zest of 4 lemons
confectioners' sugar for dusting
Preheat oven to 175 c and line with parchment paper a rectangular glass baking pan the bottom 9×13 baking pan.
To make the crust, place the flour, salt and sugar in the bowl of a food processor fitted with the paddle attachment and mix for a few second before adding cubed butter, vanilla and lemon zest. Mix until mixture resembles coarse meal around 30 sec to 1 minute. Place avengingly as possible the mixture into the prepared pan and press firmly with your fingers into an even layer with small edge going up the side. Refrigerate for 30 minutes before baking.
Bake for 15-20 minutes or until lightly browned. Remove from oven and set aside.
To make the filling, combine the sugar and flour in a medium bowl. In another bowl add the eggs, lemon juice and salt and whisk. Whisk the wet mixture into the flour mixture just to combined, don't over mix.
Pour the filling over the crust and bake at 170 c for 20-25 minutes or until the center is relatively set and no longer jiggles. Remove from the oven and cool for 15-20 minutes on rack. Then refrigerate until cold and firm before cutting and dust with confectioners sugar.