- - FOR THE SHORT DOUGH -
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 2 sticks butter, cubed
- 1/2 teaspoon lemon zest
- - FOR THE CUSTARD -
- 1 cup + 2 tablespoons sugar
- 2 tablespoons + 2 teaspoons all-purpose flour
- 3 eggs
- 1 tablespoon lemon zest
- 6 tablespoons freshly squeezed lemon juice (about 2 lemons)
Step 1: Make the Short Dough: Preheat a convection oven to 325 degrees F with a rack set in the lower 1/3rd of the oven.
Step 2: In a food processor, combine all ingredients and pulse until the mixture begins to look sandy.
Step 3: Pour out the mixture onto the counter and knead until a soft dough forms.
Step 4: Press into a greased 10×15-inch jelly roll pan and bake for 18-20 minutes, or until golden brown.
Step 5: Remove from the oven and allow to fully cool.
Step 6: Make the Custard: Adjust convection oven temperature to 300 degrees F, allowing time to cool to avoid overcooking the custard.
Step 7: In a large bowl, whisk together the flour and sugar.
Step 8: Add the remaining ingredients and whisk until well combined.
Step 9: Pour the mixture over the cooled short dough and bake for 12-15 minutes, or until just set.
Enjoy these delicious lemon bars from Housetrends!