Ingredients
Crust
125 grams (1 cup) all-purpose flour
50 grams (¼ cup) granulated sugar
½ teaspoon salt
113 grams (8 tablespoons) unsalted butter, melted
Filling
200 grams (1 cup) granulated sugar
2 tablespoons all-purpose flour
2 teaspoons of cream of tartar
¼ teaspoon salt
3 large eggs
3 large yolks
2 teaspoon grated lemon zest
2/3 cup juice (about 4 lemons)
56 grams (4 tablespoons) unsalted butter, cut into 8 pieces
Confectioners' sugar (optional)
Directions
Crust
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Make a foil sling for an 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up sides of the pan, smoothing foil flush to pan.
3. Whisk flour, sugar, and salt together in a bowl. Add melted butter and stir until combined. Transfer mixture to prepared pan and press into an even layer over the entire bottom of the pan. Bake crust until dark golden brown, 20 to 25 minutes, rotating pan halfway through baking.
Filling
4. While crust bakes, whisk sugar, flour, cream of tartar, and salt together in a bowl. Whisk in eggs and yolks until no streaks of egg remain. Whisk in lemon zest and juice.
5. Transfer mixture to a saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 160 degrees, about 5 to 8 minutes. Off the heat, stir in butter. Strain filling through a fine-mesh strainer set over a bowl.
6. Pour filling over hot crust and tilt pan to spread evenly. Bake until filling is set and barely jiggles when the pan is shaken, 8 to 12 minutes. Let bars cool completely, at least 1½ hours.
7. Using foil overhang, lift bars out of the pan and transfer them to a cutting board. Cut into bars, wiping knife clean between cuts as necessary. Before serving, dust bars with confectioners' sugar, if using.
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