Active Time
15 Mins
Total Time
1 Hour 25 Mins
Yield
Makes about 2 dozen bars
Hector Manuel Sanchez

How to Make It

Step 1

Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray.

Step 2

Pulse almonds, 2 cups of the flour, 1/2 cup powdered sugar, and 1 teaspoon of the lemon zest in a food processor until almonds are finely chopped and mixture is combined, about 5 pulses. Add butter, and pulse until mixture is crumbly, about 10 pulses. Press mixture evenly onto bottom of prepared pan.

Step 3

Bake in preheated oven until lightly browned, 18 to 22 minutes.

Step 4

Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon juice, and remaining 1 tablespoon lemon zest. Stir together baking powder, salt, and the remaining 1/3 cup flour in a small bowl; whisk into egg mixture. Pour mixture over hot baked crust. Return to oven, and bake until filling is set, 24 to 26 minutes. Cool in panon a wire rack 30 minutes.

Step 5

Remove from pan, using foil sides as handles. Cool completely on a wire rack, about 30 minutes. Transfer to a serving dish. Remove foil; cut into bars, and garnish with powdered sugar.