Best Lemon Bar Recipe

Crust:

• 1.5 cups flour
• 1/2 cup confectioners’ sugar
• 3/4 cup cold unsalted butter
• 1 tsp. lemon zest (optional)

Filling:

• 4 extra large eggs
• 2 cups sugar
• ½ cup fresh lemon juice
• 2.5 Tbsp. flour

Topping:

• 2 cups sour cream
• 1/3 cup sugar
• ½ tsp. vanilla extract

1. Pre-heat oven to 350 F.  Coat a 9″ x 13″ baking pan with non-stick cooking spray, preferably one formulated for baking that has flour in it.
2. Combine flour and powdered sugar in a large bowl.  Cut in butter until crumbly (you can do this with a pastry blender or with a hand mixer, stand mixer or food processor. You just want to process the dough until the butter pieces are the size of a pea or a tad smaller).  Add the lemon zest if using.  Pat into greased 13 inch by 9 inch by 2 inch baking pan.  Bake at 350 for 10- 12 minutes.  You just want to start the baking process here – you don’t want to fully cook the crust at this point.  So try to take them out before they edges are browned (that usually happens around 14-17 minutes). Remove from oven.
3. Meanwhile, in mixing bowl, combine the filling ingredients; mix well.  Pour over hot crust.  Bake for 14-17 minutes or until set and just beginning to brown at the edges.  Remove from oven. NOTE: Not overcooking the filling is crucial to having a luscious lemon bar.  The top should be  set but not golden brown – that would be overcooked and the center will be dry with too much of a crisp browned top.
4. While the lemon layer is baking, combine topping ingredients in medium bowl.  Spread over filling.  Bake 7-9 minutes longer or until the topping is set (it should not brown).  Cool on wire rack.  Refrigerate for several hours or overnight.  Cut bars before serving.  (Left overs can be frozen).