Dark's Kitchen


1 3/4 C flour
2/3 C powdered sugar, plus extra for garnish
1/4 C cornstarch
3/4 tsp salt
12 Tbsp butter, cut into 1 cubes


4 large eggs, lightly beaten
1 1/3 C sugar
3 Tbsp flour
2 tsp grated lemon zest from 2 large lemons
3/4 C lemon juice
1/3 C whole milk
1/8 tsp salt


Preheat oven to 350 F degrees. Lightly grease a 9x13 baking dish and line with parchment paper. Dot the paper with butter, then lay a second sheet crosswise over it.

Pulse flour, powdered sugar, cornstarch, and salt, in a food processor or blender. Add butter and pulse until mixture resembles coarse meal.

Sprinkle mixture into pan. Press firmly into an even 1/4" layer, covering the bottom and 1/2 inch up the sides.

Refrigerate for 30 minutes, then bake for 20 minutes.

In a medium bowl, whisk eggs, sugar, and flour, for the filling. Stir in lemon zest, juice, milk, and salt. Blend well.

When crust is done baking, reduce oven to 325 F degrees. Stir filling mixture to re-blend. Pour into warm crust.

Bake for 20 minutes, or until filling firms.

Transfer to a wire rack and cool for 30 minutes.

Lift bars out of dish by the parchment paper. Garnish with powdered sugar and serve.
Lemon Bars
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