Ina's Lemon Bars

For the Crust:

1 C. Unsalted Butter (at room temperature)

1/2 C. Sugar

2 C. Flour

1/8 Tsp. Salt

For the Filling:

6 Large Eggs (at room temperature)

3 C. Sugar

2 Tbsp. Grated Lemon Zest (about 6 lemons)

1 C. Freshly Squeezed Lemon Juice

1 C. Flour

Confectioner's Sugar (to sprinkle on top)



Preheat oven to 350 degrees.  

For the crust, cream butter and sugar until light and fluffy, then add flour and salt until just mixed. With floured hands, press the dough into a 9x13 baking dish, building up the sides about 1/2 in. on all sides. Chill 10-20 minutes then bake for 15-20 minutes or until crust is lightly browned.

For the filling, whisk together eggs, sugar lemon zest, lemon juice and flour. Pour over the crust and bake for 30-35 minutes until the filling has set. Let cool to room temperature. Sprinkle with confectioners sugar. Makes 20 squares.

This recipe is from The Barefoot Contessa Cookbook