Ingredients:

Crust:

• 3/4 cup + 2T softened butter, coconut oil, or vegan butter
• 1/2 cup granulated sugar
• 2 cups all-purpose flour, optionally gluten-free

Filling:

• 4 medium-large eggs
• 1 1/2 cup sugar
• 1/4 cup all-purpose flour, optionally gluten-free
• 2/3 cup (about 5 – 7 lemons) freshly squeezed lemon juice
• Zest of 1 – 2 lemons

Special tools:

• 2 9×9 Pyrex baking dishes
• Parchment paper
• Medium-sized bowls

Steps:

Crust:

1. Preheat oven to 350 degrees F (175 C).
2. Line the baking dishes with parchment paper.
3. In a medium bowl, mix together 2 cups flour, 1/2 cup sugar, and the butter or coconut oil. It should come together into a flaky dough.
4. Equally divide the crust into two separate pans. Press down until flat and distributed.
5. Bake for 15 – 20 minutes, or until firm and slightly golden.

Filling:

1. While the crusts are baking, make the filling.
2. Whisk together the 1 1/2 cups sugar and 1/4 cup flour.
3. Crack the eggs into the dry ingredients. Whisk until combined.
4. Add in the lemon juice and zest.
5. Evenly pour over baked crusts.
6. Bake for additional 20 – 25 minutes, or until filling is set.
7. Allow bars to cool for at least 2 hours, then cut into squares.