Gold Medal Lemon Bars
 
Prep time
Cook time
Total time
 
Author:
Ingredients
For the crust:
  • 1½ sticks COLD butter, cut into small pieces plus 1 tablespoon for buttering dish
  • 1¾ cups flour
  • ⅔ cup powdered sugar
  • ¼ cup corn starch
  • ¾ teaspoon salt
For the Filling:
  • 4 eggs, beaten
  • 1⅓ cup granulated sugar
  • 1 teaspoon lemon zest
  • dash salt
  • 2 tablespoons flour
  • ⅔ cup lemon juice (love the pucker? throw in 2 more tablespoons of lemon juice!)
Instructions
  1. Butter the bottom of a 9x13 baking dish.
  2. Cut two pieces of parchment paper to cover the baking dish with enough to extend slightly over the edges of the dish.
  3. Place first piece lengthwise and smooth over the greased pan.
  4. Grease the parchment paper and place crosswise over the first sheet, smoothing to form into the bottom of the pan.(See pictures above)
For the Crust:
  1. Blend flour, powdered sugar, cornstarch and salt in a food processor until combined. (about 10 seconds)
  2. Add butter and blend for about 15-20 seconds followed by pulsing until the mixture resembles coarse meal.
  3. Pour mixture evenly into the prepared baking dish. Pressing mixture firmly and evenly into the bottom of the pan. (I like to use a spatula to press down on for a nice even surface)
  4. Refrigerate for 20-30 minutes. While you have the crust chilling, preheat the oven to 350 degrees F.
  5. Bake the crust 20-25 minutes or until it is golden brown.
For the Filling:
  1. Go ahead and start the filling while the crust is baking.
  2. Combine the eggs, sugar, flour, lemon zest and pinch of salt. Whisk until smooth.
  3. Stir in the lemon juice and mix well.
  4. Pour filling into baked crust.
  5. Bake at 325F for 20-25 minutes, until the filling feels firm to a light touch.
  6. Place on a wire rack to cool completely. It is best to then chill it in the refrigerator before cutting and serving.
  7. Remove the entire dessert from the pan using the parchment paper and cut into squares. (have a paper towel handy to wipe the blade off between slices)
  8. If desired, dust with powdered sugar just before serving. (The powdered sugar will begin dissolving pretty quickly)
  9. The bars can be stored refrigerated in an airtight container for at least a week.
Recipe by Cookin' It Real at https://www.cookinitreal.com/2016/02/22/gold-medal-lemon-bars/