bright, buttery and best for a hot summer picnic

PREP TIME: 10-15 MINUTES

COOK TIME: 40-45 MINUTES

TOTAL TIME: 50 MINUTES TO AN HOUR

YIELDS: 8 SERVINGS

INGREDIENTS​

CRUST

• 1½ CUPS (185GRAMS) all purpose flour

• ½ CUP (60GRAMS) powdered sugar

• ½ TEASPOON fine salt

• ¾ CUP (165 GRAMS) butter, softened and cubed

WET

• 3 LARGE eggs, room temperature

• ¾ CUP (150GRAMS) granulated sugar

• ½ CUP (120 ML) lemon juice (fresh is preferred)

• lemon zest of a whole lemon

• 1 TEASPOON vanilla extract

• a pinch of salt

• ¼-⅓ CUP all-purpose flour

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STEPS

CRUST: 

1. PREHEAT OVEN TO 170°C (325°F) AND LINE BAKING DISH WITH PARCHMENT/BAKING PAPER.

2. COMBINE ALL INGREDIENTS FOR THE CRUST WITH YOUR *CLEAN* HANDS UNTIL IT FORMS A DOUGH. IT MAY BE CRUMBLY, BUT ALL IS OKAY.

3. TRANSFER DOUGH TO THE BAKING DISH AND PRESS DOWN ON THE SIDES AND THE BOTTOM EVENLY. IT IS RECOMMENDED TO MAKE THE SIDES AT LEAST 2CM (1IN) TALL. POKE THE BOTTOM OF THE CRUST A FEW TIMES WITH A FORK, DONT FORGET EDGES!

4. BAKE THE CRUST FOR 20 MINUTES OR UNTIL GOLDEN BROWN.

FILLING:

1. WHISK THE EGGS FIRST UNTIL YOLK AND WHITE ARE WELL COMBINED, THEN ADD GRANULATED SUGAR, LEMON JUICE, LEMON ZEST AND SALT UNTIL WELL COMBINED. ADD FLOUR AND MIX UNTIL JUST COMBINED, NO LUMPS OF FLOUR LEFT. 

2. WHEN CRUST IS GOLDEN BROWN, TAKE THE BAKING DISH OUT AND POUR THE FILLING IN AND BAKE FOR 20-25 MINUTES OR UNTIL THE FILLING DOES NOT JIGGLE ANYMORE.

3. COOL ON A RACK WITH THE BAKING DISH UNTIL IT IS TOUCHABLE BY HAND. THEN REMOVE THE BAKING SHEET AND LET THE BARS COOL COMPLETELY. THEY TASTE THE BEST ON THE DAY BUT YOU CAN STORE THEM FOR UP TO A WEEK!

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inspired by: Alix Traeger and Marissa Buie from Tasty https://tasty.co/recipe/lemon-meringue-bars