Lemon Bars

Ingredients

Shortbread Crust

300 grams of all-purpose flour (100%)
100 grams of granulated sugar (33%)

1/2 teaspoon Kosher salt

200 grams of unsalted butter, melted (67%)

Lemon Filling

600 grams (3 cups) of sugar (1,000%)

10 grams (3 tablespoons) of lemon zest of three large lemons (16%)

492 grams eggs (8 large), room temperature (820%)
240 ml (1 cup) freshly squeezed lemon juice fresh, from 6 large lemons (400%)

60 grams (1/2 cup) of all-purpose flour (100%)

Powdered sugar, for dusting

Directions

Shortbread Crust
1. Heat oven to 350 Fahrenheit. Bring out a Corningware rectangular baking dish.

2. Whisk the flour, sugar, and salt. Pour the melted butter and mix until combined. The mixture will be crumbly.

3. Add the flour mix into the baking dish, distribute well and with the help of the bottom of a measuring cup or glass, press down into a flat layer. Bake for about 20 minutes or until the edges are lightly golden.

Lemon Filling

4. Prepare the filling while the crust is baking. Add the sugar and lemon zest to a food processor. Pulse until the zest is fully incorporated and the sugar is a light yellow color. 

5. Add the eggs to a large bowl and whisk until well combined. Add the sugar, lemon juice, and the flour whisking well between additions. Strain the mixture into a medium bowl. 

6. Pour the filling onto the warm crust then transfer to the oven and bake for about 25 minutes. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.

7. Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. 

Notes

Inspiration

300 grams (3 cups) of all-purpose flour (100%)
70 grams (2/3 cups) of confectioners' sugar (23%)

1/2 teaspoon salt

170 grams (2 tablespoons) of unsalted butter, melted (56%)

The ratio for shortbread cookies is: 1 sugar, 2 parts butter, 3 parts flour

Or:                      70 grams sugar (1.0); 140 grams butter (2.0); 210 grams flour (3.0)

In this case, it is 70 grams sugar (1.0); 170 grams butter (2.4); 300 grams flour (4.2) 1/2 teaspoon salt

Cooks Illustrated Crust

125 grams (1 cup) all-purpose flour

50 grams (¼ cup) granulated sugar

½ teaspoon salt

113 grams (8 tablespoons) unsalted butter, melted

50 grams sugar (1.0); 113 grams butter (2.26); 125 grams flour (2.5) 1/2 teaspoon salt

Sally's Baking Addiction Crust

100 sugar; 230 grams butter (2.3) ; 265 flour (2.6) 1/2 teaspoon salt

Don't worry if your bars seem not quite done when you pull them from the oven. They will continue to set as they cool. 

Lemon bars are a great make ahead dessert. Cut then freeze on a baking try. Wrap individually and store in your freezer for up to three months. That and dust with powdered sugar before serving.