Ingredients
Makes 16 2-inch lemon bars
For the crust:
1 cup (125 grams) all-purpose flour
½ cup (65 grams) sugar
¼ teaspoon table salt
½ cup (115 grams or 1 stick) unsalted butter, cut into chunks, plus extra for greasing pan
For the filling:
1 small-to-medium-sized lemon (about 4½ ounces or 130 grams, or about 3 inches long)
1½ cups (265 grams) sugar
½ cup (115 grams or 1 stick) unsalted butter, cut into chunks
4 large eggs
2 tablespoons (15 grams) cornstarch
¼ teaspoon table salt
Preparation
