Bright lemon filling, citrus zing, golden buttery crumbs. A tangy-sweet delight with a melt-in-your-mouth texture.
# Components:
→ Crust and Crumb Topping
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, melted
→ Lemon Filling
06 - 2 large eggs
07 - 1 cup granulated sugar
08 - 1/4 cup fresh lemon juice (about 1-2 lemons)
09 - Zest of 1 lemon
10 - 1/4 cup all-purpose flour
11 - 1/2 teaspoon baking powder
12 - Pinch of salt
→ Optional Serving
13 - Powdered sugar for dusting
# Method:
01 - Preheat your oven to 350°F. Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
02 - In a medium bowl, combine 1 cup flour, 1/2 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Pour the melted butter into the dry mixture and stir until moist and crumbly.
03 - Reserve 1/2 cup of the crumb mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking pan.
04 - Bake the crust for 10-12 minutes, or until lightly golden.
05 - While the crust bakes, whisk together the eggs and 1 cup sugar in a large bowl until well combined. Add the lemon juice, lemon zest, 1/4 cup flour, 1/2 teaspoon baking powder, and a pinch of salt. Whisk until smooth and lump-free.
06 - Remove the crust from the oven. Pour the lemon filling evenly over the hot crust. Sprinkle the reserved crumb mixture evenly over the lemon filling.
07 - Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and the topping is lightly browned.
08 - Remove from the oven and allow to cool in the pan for at least 1 hour. Transfer to the refrigerator and chill for at least 1 additional hour before slicing into bars.
09 - Once chilled, slice into squares. Dust with powdered sugar if desired before serving.
