Recipe: Flaky Lemon Bars

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Just in time for back-to-school, here's a yummy lunchbox-friendly treat that adults will enjoy every bit as much as adults!

While 'flaky' isn't a desirable trait in people, it's the perfect trait in a dessert crust. This crust is not only super easy to make, but also perfectly flaky! 

It pairs well with the intensely lemony, but still sweet, filling and th strong lemon flavor makes a single bar a completely satisfying dessert. 

I used a disposable aluminum foil pan to make cleanup quicker and easier, but this bakes just as well in a normal pan. Here is the recipe!

Flaky Lemon Bars

Makes 16 bars

Crust:
 * 1 c. all-purpose flour
* 1/4 tsp. baking powder
* 1/2 c. unsalted butter, softened
* 1/4 c. confectioner's sugar
* 1/4 tsp. vanilla extract (don't use imitation, use the real thing!)
* 1/4 tsp. salt

Filling:
* 3 large eggs
* 1.5 large egg yolks (roughly, I know it's hard to halve a yolk!)
* 1.5 c. granulated sugar
* 3 Tbsp. all-purpose flour
* 1/4 tsp. baking powder
* Juice of 2 large lemons (microwave the lemons for 15 seconds first to get more juice - it should end up being nearly 1/2 a cup)
* 1.5 Tbsp. freshly grated lemon zest

1) Preheat the oven to 350F. Lightly grease a 8x8 inch pan.

2) Mix the first three ingredients in the crust (flour, baking powder, and butter) in a medium-sized mixing bowl with a wooden spoon. It will be fairly dry, but that's okay!

3) Add the remaining crust ingredients to the flour mixture. Combine well. If you have to use your fingers, that's okay - just make sure to wash your hands before!

4) Press the crumbly dough into an even layer in the pan with your fingers. Prick all over with a fork. If you find the dough to be sticky, just moisten your fingers with some water - it will make it much easier to work with by keeping the dough from sticking to you!

5) Bake for 20-25 minutes on the center rack of the preheated oven, until the crust is just slightly golden on the edges.

6) While the crust bakes, beat the eggs and egg yolks together in a large bowl. It's fine if you don't have an electrical mixer - a whisk worked just fine for me!

7) Whisk in the white sugar, flour, and baking powder, until smooth.

8) Add the lemon juice and lemon zest. Whisk for two minutes. Don't shorten the whisking time! It's important!

9) Pour the filling over the ready crust and return the pan to the oven. Bake for an additional 25 minutes, until the filling is set and has formed a thin crust (as in the photo below).

10) Cool the pan on a wire rack. Let the bars cool completely before you cut them, or you'll make a big, sticky mess!

11) Wet a knife with hot water and run it around the outer edges, to loosen the dessert from the pan. Re-wet the knife as needed (keeping a mug of hot water on hadn to dip the knife into works best for me). 

12) Cut it into 16 evenly sized bars.

Enjoy!

These bars are best enjoyed at room temperature or slightly cool. 

They keep well in the fridge for a few days, but freeze them if you plan on having them around for longer than that!

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