Chef John's Lemon Bars
These shortbread crust lemon bars are one of my favorite cookies of all time — although technically, they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet and tart lemon-flavored custard, perfectly contrasted against crisp, sweet, buttery shortbread cookie.
all-purpose flour
1
cup
unsalted butter at room temperature
½
cup
confectioners' sugar
¼
cup
vanilla extract
¼
teaspoon
salt
¼
teaspoon
eggs
2
large
egg yolks
1
large
white sugar
1
cup
all-purpose flour
2
tablespoons
freshly squeezed lemon juice
¼
cup
freshly grated lemon zest
1
tablespoon
confectioners' sugar, or to taste
1
teaspoon
 Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
  Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners' sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.
  Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.
  Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.
  Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.
  Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners' sugar.
