Ever wonder where the phrase “easy breezy, lemon squeezy” came from? We’re not saying it was this recipe… but we’re not not saying it, either. We’ll let you be the judge.
Ingredients
Crust
- 4 ½ cups (18 oz) all-purpose flour or Bob’s Red Mill Gluten Free All-Purpose Flour
- 2 cups (9 oz) powdered sugar
- ½ tsp kosher salt
- 1 lb unsalted butter, chilled and cut up into ½” pieces
Filling
- 8 eggs, room temperature
- 3 ½ cups (1 lb 7 oz) white sugar
- 8 Tbsp (4 oz) all-purpose flour or Bob’s Red Mill Gluten Free All-Purpose Flour
- 2 tsp baking powder
- 1 1/3 cups Meyer lemon juice + 2 tsp zest
- Additional powdered sugar for topping
Directions
- Preheat oven to 350°. Line a sheet pan with heavy-duty foil, leaving overhang, and spray with nonstick spray.
- In a large bowl, combine flour, powdered sugar and salt. Cut in butter until mixture is wet and sandy. Press into the bottom of the pan, reserving about ¾ cup of dough. Bake 20–30 minutes, until golden. Cool slightly.
- Use reserved dough to seal gaps between the crust and pan edges, patching any holes as needed. In a clean bowl, whisk eggs until blended, then whisk in sugar, flour and baking powder. Fold in lemon juice until just combined.
- Fold foil overhang up along the pan edges, then slowly pour lemon filling over crust. Transfer carefully to oven and bake 20–25 minutes, rotate pan, then bake another 20 minutes or until center is set. Cool completely, then chill at least 2 hours.
- To cut, flip bars out of pan, remove foil and flip right-side up onto a cutting board. Cut into 24 pieces, wiping knife between cuts. Dust generously with powdered sugar and refrigerate up to one week.