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Buttery, tender, and tart – everything a lemon bar should be.

KEEP SCREEN ON

Yield: Makes 1 Pan

Ingredients
Short Dough
2 cups all-purpose flour

1 cup powdered sugar

2 sticks butter, cubed

1⁄2 teaspoon lemon zest

Custard
1 cup + 2 tablespoons sugar

2 tablespoons + 2 teaspoons all-purpose flour

3 eggs

1 tablespoon lemon zest

6 tablespoons freshly squeezed lemon juice (about 2 lemons)

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Preparation Method

Short Dough:

  1. Preheat the oven on the Convection Mode at 325°F with a rack set on position 2.
  2. In a food processor, combine all ingredients and pulse until the mixture begins to look sandy.
  3. Pour out the mixture onto the counter and knead until a soft dough forms.
  4. Press into a greased 10x15 jelly roll pan and bake for 18-20 minutes or until golden brown.
  5. Remove from the oven and allow to fully cool.

Custard:

  1. Preheat the oven on Convection Mode at 300°F with a rack set on position 2.
  2. In a large bowl, whisk together flour and sugar.
  3. Add the remaining ingredients and whisk until well combined.
  4. Pour the mixture over the cooled short dough and bake for 12-15 minutes or until just set.