LEMON BARS SOUTHERN LIVING RECIPES

Steps:

• Prepare the Cookie Base: Preheat oven to 350°F. Grease an 8-inch square baking pan with butter. Line pan with parchment paper, allowing paper to extend past edges of pan. Grease parchment. Pulse flour, powdered sugar, and salt in a food processor until combined, about 3 times. Add butter; pulse until mixture resembles coarse sand, 6 to 7 times. Press flour mixture into prepared pan. Bake in preheated oven 15 minutes.
• Prepare the Filling: Combine granulated sugar, lemon juice, cornstarch, and salt in a medium saucepan; bring to simmer over medium-high. (Do not bring to a boil.) Lightly beat eggs and yolks in a medium bowl. Add 1/2 cup of the hot sugar mixture to eggs, whisking constantly. Gradually add egg mixture to remaining sugar mixture in saucepan, whisking constantly. Cook, whisking constantly, until thick and bubbly, about 2 minutes. Remove from heat. Stir in butter until melted and combined. Spread hot filling evenly over prepared cookie base.
• Prepare the Topping: Pulse flour, powdered sugar, lemon zest, and salt in a food processor until combined, 5 to 6 times. Add butter; pulse until mixture forms pea-size pieces, 4 to 5 times. Add oats; pulse until combined, 2 to 3 times. Using your hands, press the mixture together into small clumps. Sprinkle clumps evenly over filling, pressing lightly to adhere. Bake at 350°F until top is lightly browned, 35 to 40 minutes.
• Cool completely in pan. Lift Lemon Crumble from pan using parchment as handles. Trim the edges, if necessary, and cut into 16 bars.

Steps:

• Stir together butter, 1/4 cup sugar, vanilla and salt. Add one cup flour; mix just until incorporated. Press evenly into the bottom of an aluminum foil-lined 8"x8" baking pan. Place a rack in the lower 1/3 of oven. Bake at 350 degrees for 25 to 30 minutes, until edges are golden and center is lightly golden. While crust is baking, stir together remaining sugar and flour in a separate bowl. Whisk in eggs; stir in lemon zest and juice. When baked crust is done, reduce oven temperature to 300 degrees. Pull out oven rack without removing pan; pour filling over hot crust. Bake for 20 to 25 minutes longer, until topping is puffed at the edges and no longer jiggles in the center. Set pan on a wire rack; cool completely. Lift the ends of the foil; transfer to a cutting board. Cut into bars with a long sharp knife. Keep bars refrigerated in an airtight container up to 3 days. Dust with powdered sugar at serving time.