Ingredients
1 cup and 2 tablespoons all-purpose flour
1/2 cup unsalted butter at room temperature
1/4 cup and 1 teaspoon confectioners’ sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg yolk
1 cup white sugar
1/4 cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
Directions
1. Place an oven rack into middle position in oven and preheat oven to 350F. Oil an 8×8-inch baking dish.
2. Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners’ sugar, vanilla extract, and salt; mash mixture together until it looks like crumbly cookie dough.
3. Moisten fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
4. Bake crust on center rack in the preheated oven until crust edges are slightly golden brown, 10-20 minutes.
5. Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
6. Bake on center rack until custard is set and top has a thin white sugary crust, 15-25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust bars with 1 teaspoon confectioners’ sugar.
Yield: 16 servings