Lemon Bars for 24 Bars

Instructions:

1. Preheat your oven to 350°F (175°C). Line your 9x13 pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Cream the softened butter and powdered sugar until smooth. Stir in the flour and salt until a soft dough forms.
3. Press the dough evenly into the bottom of the pan. Use the bottom of a measuring cup to ensure the corners are packed tightly.
4. Bake the crust for 20 minutes or until the edges are lightly golden and the center looks set.
5. While the crust bakes, whisk together the granulated sugar, flour, and cornstarch in a medium bowl.
6. Add the eggs one at a time, whisking vigorously until no lumps remain.
7. Stir in the fresh lemon juice and zest until the mixture is smooth and aromatic.
8. Pour the lemon filling directly over the hot crust.
9. Bake for another 15–20 minutes. The filling should be set around the edges but still jiggle slightly in the center.
10. Remove from the oven and allow to cool completely on a wire rack.
11. Refrigerate for at least 2 hours before lifting the parchment paper out and slicing into 24 squares.