Rye Free Easy Lemon Bars

Total time3 hr

Prep time15 min

Cook time45 min

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Ingredients

16 servings

For the crust

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ cup powdered sugar
¼ tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes

For the filling

4 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
¾ cup fresh lemon juice (from about 4–5 lemons)
1 tbsp lemon zest (from about 2 lemons)

For serving

2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides so you can lift the bars out later.
2
In a large bowl, whisk together the 2 cups flour, 1/2 cup powdered sugar, and salt. Add the cold butter cubes and use your fingertips to press and rub the butter into the flour until the mixture resembles coarse, damp sand with no dry patches remaining — it should clump when squeezed.

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