Tangy lemon bars recipe

Ingredients

• Nonstick cooking spray
• 1½ cups all-purpose flour, spooned and leveled
• ½ cup (1 stick) cold unsalted butter, cut into pieces
• ⅓ cup granulated sugar
• ¼ teaspoon salt

• 3 large eggs
• 1 large egg yolk
• ⅔ cup granulated sugar
• ⅓ cup fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• ⅛ teaspoon salt
• Confectioners’ sugar, for dusting

1. Spray an 8-inch square pan with cooking spray and line with parchment, leaving an overhang; spray the parchment.
2. Pulse the flour, butter, granulated sugar, and salt in a food processor until fine crumbs form to make the crust. Press into the bottom of the prepared pan and bake at 350°F until pale golden, 25 to 30 minutes.
3. Whisk together the eggs, egg yolk, granulated sugar, lemon juice, lemon zest, flour, cream, and salt to make the filling. Pour onto the hot crust. Bake at 350°F until just set, 15 to 18 minutes. Cool completely, then refrigerate for 2 hours. Cut into 24 rectangles. Dust with the confectioners’ sugar.