Lemon Bars

• 1 stick of butter, melted1/2 cup unsalted butter, melted1 stick of vegan butter, melted1/2 cup vegan butter, melted — use a stick-style vegan butter so the crust holds together
• 1 cup flour (for the crust)1 cup all-purpose flour1 cup gluten-free flour blend (for the crust)1 cup gluten-free all-purpose flour — use a 1:1 blend with xanthan gum
• 1/4 cup powdered sugar, plus more for dusting1/4 cup powdered sugar
• a pinch of salt1/16 tsp salt
• 4 eggs4 eggs
• 1 1/3 cups sugar1 1/3 cups granulated sugar
• 2/3 cup fresh lemon juice (about 4 lemons)2/3 cup lemon juice
• zest of 1 lemon (about 1 tbsp)1 tbsp lemon zest, grated
• 3 tbsp flour (for the filling)3 tbsp all-purpose flour3 tbsp gluten-free flour blend (for the filling)3 tbsp gluten-free all-purpose flour — a 1:1 blend keeps the curd from being too soft

Steps

1. Heat the oven to 350F and line an 8x8 inch pan with parchment, leaving an overhang on two sides.
2. Make the crust: stir the melted butter, flour, powdered sugar, and salt until it forms a soft crumbly dough. Press it firmly and evenly into the bottom of the pan.
3. Bake the crust for 18 to 20 minutes, until the edges turn pale gold. Leave the oven on.
4. While it bakes, whisk the eggs, granulated sugar, lemon juice, lemon zest, and flour until smooth.
5. Pour the filling over the hot crust and bake 20 to 22 minutes, until the center is just set and no longer jiggly.
6. Cool fully in the pan, then chill at least 1 hour so the bars firm up before slicing.
7. Lift out by the parchment, dust with powdered sugar, and cut into 16 squares.