Lemon Bars With Pecan Crust

Preparation

1. Step 1

   Heat oven to 350 degrees. Prepare the crust: Spray a 9-by-13-inch baking pan with cooking spray or rub lightly with oil and line with a piece of parchment that hangs at least 2 inches over each of the two long sides to create a sling.

2. Step 2

   In the bowl of a stand mixer using the paddle attachment, or in a mixing bowl using a handheld mixer or wooden spoon, cream the butter, light brown sugar, granulated sugar and vanilla extract together until combined and fluffy. Add the flour, pecans and salt and mix until combined. Press evenly into the bottom of the prepared pan and chill for 15 minutes in the refrigerator.

3. Step 3

   Once the crust has chilled, bake until golden, about 25 minutes. Remove from the oven and set aside on a wire rack. Reduce the oven temperature to 325 degrees.

4. Step 4

   Meanwhile, prepare the lemon filling: In a medium bowl, combine granulated sugar and lemon zest and rub together until fragrant and evenly distributed. Add the flour and cornstarch and combine well. Add the lemon juice and whisk together well.

5. Step 5

   In a large bowl, whisk the eggs until frothy. Add the sugar mixture and whisk together until very well incorporated.

6. Step 6

   Place the pan with the baked crust onto a sheet pan to help transport it back into the oven. Pour the egg mixture over the crust (it’s OK if it’s still hot) and return the pan, still on the sheet pan, to the oven. Bake until evenly set (solid to the touch but soft and slightly sticky), about 25 minutes.

7. Step 7

   Transfer the 9-by-13-inch pan to a wire rack. Let cool and set for about 2 hours before lifting the entire slab out of the pan using the parchment sling. Place on a large cutting board and cut to preferred sizes (see Tip). To serve, sprinkle with confectioners’ sugar after cutting but before separating.