DESCRIPTION

These lemon bars have a buttery, lemony shortbread crust with a velvety smooth, sweet-tart lemon filling, and will literally feed a crowd.
Optionally, dust with powdered sugar before serving.

Ingredients

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For The Crust:

4 cups all-purpose flour
1 and 1/2 cup granulated sugar
16 Tbsp. cold butter (2 sticks)
1 and 1/2 tsp. salt
1 Tbsp. vanilla extract
Zest and juice of two lemons

For The Filling:

9 whole eggs
3 egg yolks
16 Tbsp. butter, melted (2 sticks)
1 and 1/2 cups fresh lemon juice (about 10 lemons)
2 and 1/2 cups granulated sugar
1/2 cup flour
2 tsp. salt

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Instructions

Lightly grease a 13×18-in. sheet pan. Line sheet pan with parchment paper so that it slightly overlaps all sides; grease parchment as needed to prevent pieces from sliding.
Make the crust. In the bowl of a food processor with blade attachment add flour, sugar, butter, salt, vanilla, zest, and lemon juice. Pulse until ingredients are well incorporated and form a moist, crumbly dough.
Transfer dough to parchment-lined sheet pan, spread dough crumbles in an even layer. Using your hands, lightly press dough into place.* Refrigerate pan, uncovered, 20 minutes.
Preheat oven to 400°F. Transfer sheet pan from refrigerator to oven. Bake 20 minutes. Remove pan from oven; set aside. Reduce oven temperature to 350°F.
Make the filling. In the same food processor bowl (no need to clean in between uses) add eggs, yolks, butter, lemon juice, sugar, flour, and salt. Blend on high speed until smooth. Transfer mixture to a medium, non-reactive saucepan.
Heat lemon mixture over medium heat, whisking frequently, until the mixture becomes fluid. Bring to boiling, whisking constantly until lemon mixture is thick and coats the back of a spoon, about 15 minutes. Using a fine mesh sieve, strain lemon mixture into a bowl to break up any lumps.
Pour strained lemon mixture on top of warm crust. Using the back of a spoon or spatula, spread lemon mixture evenly over crust. Place pan in oven. Bake 20 minutes.
Remove pan from oven; let stand 30 minutes. Transfer pan to refrigerator; let cool 2 hours before slicing.

Notes

*To help evenly spread the dough, place a sheet of parchment paper over dough, and using the back of a flat-bottom measuring cup, drinking cup, or small pan, lightly press down on the dough from the center, across the pan to the edges. This acts like a rolling pin to push the dough to the edges of the pan.