Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and salt until light and fluffy, about 2-3 minutes. Gradually add the 2 cups of flour, mixing just until a dough forms. Don't overmix; a few lumps are fine.
- Transfer the dough to your prepared pan and press it evenly across the bottom using your fingers or the back of a spoon. For an extra touch, poke it with a fork to prevent bubbling. Bake for 18-20 minutes until the edges are lightly golden.
- While the crust bakes, whisk together the 4 eggs, 1 1/2 cups granulated sugar, lemon juice, lemon zest, 1/4 cup flour, and baking powder in a medium bowl. Whisk vigorously for about 1 minute until smooth and slightly frothy.
- Once the crust is out of the oven, immediately pour the lemon filling over the hot crust. Return the pan to the oven and bake for another 20-25 minutes until the filling is set but still slightly jiggly in the center.
- Let the bars cool in the pan on a wire rack for at least 30 minutes. Then, cover and refrigerate for 2 hours (or overnight if you can wait). Chilling helps the filling firm up, making it easier to cut into neat squares.
- Once chilled, lift the bars out using the parchment overhang and place them on a cutting board. Dust powdered sugar over the top using a fine-mesh sieve for an even layer. For the ghostly effect, place a ghost-shaped stencil on the bars and dust more powdered sugar through it.
Nutrition
Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 80mgPotassium: 30mgSugar: 18gVitamin A: 100IUVitamin C: 10mgCalcium: 10mgIron: 0.5mg
Notes
These bars are easy to modify for dietary needs. Swap flour with a 1:1 gluten-free baking blend, use plant-based butter for dairy-free, or replace eggs with flax eggs for a vegan version.
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