Lemon Bars with Pecan Crust

cooking.nytimes.com

Sara H

subheading: FOR THE CRUST:

Nonstick cooking spray or oil, for the pan

1¼ cups/284 grams unsalted butter (2½ sticks), at room temperature

¼ cup/50 grams packed light brown sugar

¼ cup/50 grams granulated sugar

1 teaspoon vanilla extract

2 cups/260 grams all-purpose flour

⅓ cup/40 grams pecans, toasted and finely ground

1 teaspoon coarse kosher salt, such as Morton (or 1¼ teaspoons kosher salt flakes such as Diamond Crystal)

subheading: FOR THE LEMON FILLING:

2 cups/400 grams granulated sugar

2 tablespoons finely grated lemon zest (from about 3 lemons)

½ cup/64 grams all-purpose flour

2 tablespoons cornstarch or rice flour

1 cup fresh lemon juice (from 5 lemons)

6 large eggs, at room temperature

subheading: FOR SERVING:

Confectioners’ sugar, for dusting

Directions at cooking.nytimes.com

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