Ingredients
Method
For the crust:
- Preheat the oven to 375º F (180º C). Line a square cake pan or mold of about 7.8 inches (20 cm) with parchment paper.
- In a food processor (not a blender) put the flour, salt and confectioners sugar. Process for 30 secodns until the ingredients integrate.
- Add in the butter in cubes and process for another 30 seconds until a sand-like dough forms (this whole dough process can also be made in a bowl using your fingertips being careful not to overwork the dough.
- Put the dough in the cake pan and press it to even it out using your hands until you have a base and make the edges be tall of about 0.80 inches (2 cm).
- Refrigerate the dough in the cake pan for 30 minutes or freeze it for 15 minutes.
- Bake the crust at 375º F (180º C) for 15 to 20 minutes until it turns slightly golden brown. Take it out of the oven and set aside until needed.
For the lemon filling:
- In a big bowl using a whisk, mix all the ingredients to make the filling for 1 minute until you have a smooth mixture.
- Pour this over the crust and bake again all together for 30 to 35 minutes until the surface looks firm and slightly golden brown.
- Take out of the oven and let it cool down completely inside the pan for about 30 minutes. Once cold, cut it into 12 to 16 squares.
- Serve the bars decorating them with some confectioners sugar on top if desired.