Lemon Bars
Tangy lemon curd baked over a buttery shortbread crust, charted as a one-glance grid recipe.
Preheat oven to 350°F (175°C)
Line a 9-in (23 cm) square pan with parchment
| 1 cup (125 g) all-purpose flour | mix to sandy dough | press into pan, bake 350°F (175°C) 18 min | pour filling over hot crust, bake 350°F (175°C) 20 min; cool 2 hrs, dust |
|---|---|---|---|
| 1/4 cup (50 g) sugar | |||
| 1 pinch salt | |||
| 1/2 cup (115 g) unsalted butter, softened | |||
| 3 large eggs | whisk until smooth | ||
| 1 cup (200 g) sugar | |||
| 2 lemons (1/3 cup / 80 ml juice + zest) | zest and juice | ||
| 3 tbsp (25 g) all-purpose flour | |||
| 2 tbsp (15 g) powdered sugar, for dusting | |||
GridRecipe· gridrecipe.com/r/lemon-barsevery recipe, one readable grid