Easy Lemon Bars

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, then spray with nonstick cooking spray.

2. Step 2.

   In a large mixing bowl, whisk together 1¾ cups all-purpose flour, ½ cup granulated sugar, ¼ cup cornstarch, ½ teaspoon ground nutmeg, and ¼ teaspoon kosher salt. Add 1 cup (2 sticks) softened unsalted butter and mix with a fork until the mixture is crumbly.

3. Step 3.

   Transfer the crumbly mixture to the prepared baking pan and press it down into an even layer. Bake the shortbread base for 20 to 25 minutes, until it is lightly browned. Remove from the oven and set aside to cool slightly.

4. Step 4.

   While the shortbread bakes, make the lemon filling: In a large mixing bowl, whisk together 1½ cups granulated sugar and ¼ cup all-purpose flour until well combined. Add 4 lightly beaten eggs, ½ cup freshly squeezed lemon juice, and 2 teaspoons lemon zest, and mix thoroughly until smooth.

5. Step 5.

   Pour the lemon filling over the warm shortbread crust, spreading it evenly. Bake for 20 to 22 minutes, until the filling is set (it should no longer jiggle in the center).

6. Step 6.

   Remove from the oven and let cool to room temperature on a wire rack. Then refrigerate for at least 2 hours until fully chilled. Before serving, sift powdered sugar over the top.