Just before serving, sprinkle the top of the bars with confectioners' sugar. Remove the bars from the oven, and cool them on a rack. Return the bars to the oven and bake until they appear set and relatively dry on top, about 30 minutes. While the baked crust is still hot, pour the topping over it.
Add butter to the mixture and stir to form a soft dough. In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Let the filling sit for 15 minutes or so, until the bubbles (mostly) disappear. In a large bowl, stir together flour, powdered sugar and salt. Line a 9x13-inch baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Add the flour and salt, then the lemon juice, and whisk until thoroughly combined. While the crust is baking, make the topping: Combine the whole eggs, egg yolk, and sugars and whisk until smooth. Remove it from the oven, and reduce the oven temperature to 325☏. It's important that the crust is firmly anchored to the pan so no filling seeps underneath.īake the crust for 30 to 35 minutes, or until it's golden brown.
Press the crust firmly into an ungreased 8" square pan. If the mixture begins to stick to your hands, chill in the freezer for 5 to 10 minutes, then continue to press into the pan. Work in the butter until it's evenly distributed the mixture will be crumbly. The ratio of crust to lemon is perfect, giving you all the bold lemony goodness on top of shortbread. To make the crust: Whisk together the flour, salt, and confectioners' sugar. This recipe makes the most lusciously thick lemon bars.
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