Sweet, tart, and oh, so squidgy, these luscious lemon butter bars are sure to delight!

Preparation

Preheat oven to 325°F.

For the crust, mix flour and sugar in a stand mixer on low speed until combined. Add butter and mix on medium-low until crumbly.

Generously oil a high-sided, 9x13-inch baking dish, including the sides and corners. Spread crust mixture into the coated pan and pat gently until flat. Bake for 14–16 minutes, until pale golden in color—be careful not to overbake.

While the crust is baking, combine sugar and flour for the filling in a stand mixer and whisk together. Add lemon juice and whisk until combined. Add eggs and whisk for about 2 minutes on medium speed to incorporate air.

Pour filling onto the par-baked crust in the pan. Bake for 25 minutes, until golden in color and set.

Cool lemon bars at room temperature for 1 hour, or until bottom of the pan is cool to the touch, then refrigerate.

Sift powdered sugar over the top and cut into 24 even portions (4x6 rows) before serving.