I picked these lemon bars from the Barefoot Contessa because they didn’t involve making lemon curd ahead of time and also because they froze well. Next time I think I’d make them a little less sweet. I like my lemon squares to kind of punch you in the face and these didn’t quite do the trick.
Start with a 9″ x 13″ baking dish. Butter it and line it with parchment (otherwise you will never get the bars out alive). Then juice and zest about 4 lemons, until you get about 2 tablespoons lemon zest and 1 cup lemon juice.
Bit by bit, add in 2 cups all-purpose flour and mix until just combined.
Chill that for about 10 minutes, then bake at 350°F for 15-20 minutes, until a light golden. Leave the oven on.
In a bowl, whisk together 6 room temperature eggs, 3 cups granulated sugar (I would use probably half this amount next time), the lemon zest, lemon juice, and 1 cup flour (this flour seemed a little out of place to me and made for a very solid lemon bar. Next time I’d either halve it or leave it out altogether).
Pour the filling onto your still-warm crust and bake for a further 30 minutes, until the filling is set.