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For the Crust:
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Preheat oven to 350F.
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Grease a 9x13 inch pan with baking spray or oil.
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Line the same pan with aluminum foil, leaving a 2-inch overhang on all sides.
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Grease the aluminum foil with cooking spray or oil.
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In a food-processor, place the butter, flour, both sugars and salt.
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Pulse until the dough comes together and the butter is pea-size.
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Press the dough evenly into the prepared pan and about 1/2 inch up the sides. Make sure there are no cracks.
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Bake until the crust is golden brown - approx. 25 minutes.
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For the Filling:
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In a medium bowl, place eggs and egg yolks, sugar and flour and whisk until smooth.
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Add lemon zest and lemon juice and whisk until incorporated and smooth.
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When the crust is finished cooking, remove it from the oven and reduce the temperature to 300F.
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Pour the filling over the warm crust and return it to the oven.
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Bake until the filling is set. 30-35 minutes at 300F.
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Let the bars cool to room temperature in the pan on a cooling rack.
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Once at room temperature, place the bars in the fridge until firm, at least 2 hours.
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Lift out of the pan using the foil.
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Slice into desired sizes or cut into shapes using biscuit cutters.
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Dust liberally with confectioner's sugar (powdered sugar) before serving.
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Cover and refrigerate leftovers.