Lemon bars have a wonderful tangy flavor, and they’re always a hit for variety of color and shape. These classic lemon bar cookies feature a buttery shortbread crust and rich, fresh lemon filling.
2 lemons, juiced
2 whole eggs
1 egg yolk
6 tablespoons all-purpose flour
1 tbsp grated lemon zest
1 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Make the crust by combining the flour, confectioners’ sugar, and salt in a large bowl. Mix butter to make a crumbly mixture. Moisten your fingers with a little water and press dough into bottom of prepared baking dish.
Use a fork to prick holes all over the crust. Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes. Now we will make the filling, Beat eggs and egg yolks together in a bowl. Add white sugar and 2 tablespoons flour until smooth.
Mix lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. When the tray was cooled, cut into uniform 2 inch squares. Sprinkle powdered sugar on top and arrange in a checker board fashion.