Lemon bars are super easy and delicious!

Ingredients:

For the crust:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature

3 cups granulated sugar

1 cup freshly squeezed lemon juice

1 cup flour

Powdered sugar, for dusting

Directions:

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into squares and dust with powdered sugar.

Step 1: The Crust

For the crust, cream 1/2 pound unsalted butter and 1/2 cup granulated sugar until light in the bowl of an electric mixer. Combine the 2 cups flour and 1/8 teaspoon kosher salt with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. I like to dump the crust in the pan. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes at 350 degrees F, until very lightly browned. Let cool on a wire rack. Leave the oven on.