We’re in the middle of citrus season right now, and I was recently given a bag of lemons from a friend. One of my favorite things to do with the fruit is make a batch of lemon bars. Baked over a buttery shortbread crust, the custard is rich and almost velvety in texture, with just the right balance of sweet/tart flavor. Topped with a simple dusting of powdered sugar, it’s a great go-to dish whether you’re planning for company, a potluck, bake sale or even a simple snack when you’re on the go.

QUICK TIP: While there are a variety of shortbread methods out there, I prefer using cold butter, and “cut” it into the flour/sugar mixture using a food processor. The method is similar to what you find when making pie crusts and quick breads (biscuits, scones, etc.), keeping the shortbread light and flaky (the quick mix keeps the flour from absorbing as much moisture from the butter before baking). Using melted or room temperature butter will result in a tougher, more compact texture.

LEMON BARS

Total time: 1 hour, 10 minutes, plus cooling times. Serves 12 to 16

CRUST

2 1/2 cups (10.6 ounces) all-purpose flour

3/4 cup (3 ounces) powdered sugar

1 cup (2 sticks) cold unsalted butter, cut into cubes

Heat the oven to 350 degrees. Spray a 13-inch by 9-inch baking dish with nonstick spray and line the bottom with parchment. Spray the parchment and set aside.
In the bowl of a food processor, pulse together the flour and powdered sugar to combine. Add the butter and pulse until the mixture resembles a coarse meal. Add the mixture to the prepared dish and press the dough evenly over the bottom of the dish. Bake until the crust is set and lightly golden, about 20 minutes. Transfer the dish to a rack, and cool completely.

LEMON BARS

8 large eggs

2 3/4 cups (19.25 ounces) granulated sugar

1 cup lemon juice (from 6 to 8 large lemons)

2 tablespoons finely-grated lemon zest (from about 2 lemons)

1 1/2 teaspoons baking powder

2/3 cup (2.8 ounces) all-purpose flour

Prepared crust

Powdered sugar, for garnish

Heat the oven to 350 degrees.
In a large bowl, beat the eggs, then add the sugar and whisk until blended. Whisk in the lemon juice and zest, then whisk in the baking powder and flour. Pour the mixture over the cooled crust.
Bake until the custard is set (it should barely jiggle when the dish is shaken) and lightly golden, about 40 minutes. Transfer the dish to a rack and cool completely. Dust the top with powdered sugar and cut into bars before serving.

Note: From Noelle Carter