by Michael Fruchtman, CFO
1/2 cup (1 stick) of butter, melted
1 cup, plus 2 tablespoons of flour, divided
1/2 cup of powdered sugar, plus more for dusting the bars
1 cup of granulated sugar
1/2 teaspoon of baking powder
5 tablespoons of fresh lemon juice
2 eggs, slightly beaten
Heat oven to 350 degrees.
In a medium bowl, combine melted butter with 1 cup of flour and the powdered sugar, stirring just until the dough comes together. Pat the dough into an 8-inch square pan and bake until lightly golden, about 18 minutes. Remove and cool the pan on a wire rack to room temperature.
In a medium bowl, whisk together granulated sugar, baking powder, and remaining 2 tablespoons of flour. Whisk in the lemon juice and eggs until thoroughly combined. Pour the custard into the pan over the baked crust and bake again until set, about 20-25 minutes. Remove and cool the tart on a wire rack.
When cooled, dust lightly with additional powdered sugar and cut into bars. Bars will keep 1 week in the refrigerator!