Recipe Index

Ingredients

• 1¼ cups plus 3 Tbsp. (6¼ oz) all-purpose flour
• ¼ cup powdered sugar, plus more for dusting
• 1¼ tsp Diamond Crystal or ¾ tsp. Morton kosher salt, divided
• 7 Tbsp. chilled unsalted butter, cut into pieces
• 2 large egg yolks, divided
• 1 cup granulated sugar
• 2 tsp. finely grated lemon zest
• 3 large eggs
• ⅔ cup fresh lemon juice
• ¼ cup whole milk

Method

1. Set a rack in the middle of the oven and heat it to 325°F, then line an 8x8-inch baking pan with parchment paper, leaving overhang on all sides.
2. Pulse 1 1/4 cups of the flour with the powdered sugar and 3/4 teaspoon of Diamond Crystal salt in a food processor to combine, add the chilled butter pieces and pulse until the mixture is sandy with very small pieces of butter, then add 1 of the egg yolks and pulse until the mixture holds together when squeezed, though it will look dry and powdery.
3. Tip the crust mixture into the prepared pan, spread it into an even layer and pack it down firmly with a flat-bottomed measuring cup or glass, using your fingers to press it into the corners.
4. Bake the crust for 27 to 29 minutes until golden, then let it cool for exactly 5 minutes — it needs to still be warm when the filling goes on.
5. While the crust bakes, rub the granulated sugar and lemon zest together in a medium bowl with your fingers for about 1 minute, until the sugar is fragrant and lightly tinted yellow.
6. Gently whisk the eggs, the remaining egg yolk and the remaining 3 tablespoons of flour into the lemon sugar just until combined, then stir in the lemon juice, whole milk and the remaining salt.
7. Pour the lemon mixture over the warm crust, tap the pan on the counter to pop any air bubbles on the surface and return the pan to the oven quickly.
8. Bake for 20 to 25 minutes, until the lemon filling is set but still jiggles slightly when the pan is gently shaken.
9. Let the lemon bar cool completely, then chill it until cold, at least 4 hours.
10. Lift the slab out of the pan by its parchment overhang, cut it into 16 squares and dust the bars with powdered sugar just before serving.

Total: 70 minutes (plus cooling and chilling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data