Lemon Bars

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So, this recipe came from the Tartine cookbook, and it is amazing. It’s the best version I’ve had, so I’m keeping this one. It’s a 9 for sure.
Lemon Bars
Crust:

1/2 cup powdered sugar I did 1/3 cup
1 1/2 cups (215 grams) flour
3/4 cup butter, room temp I also added about 1/4 tsp. salt

 Filling
1/2 cup (70 grams) flour
2 1/4 cups sugar I did 1 3/4 cup
1 cup + 2 Tbs. lemon juice
Lemon zest, grated, from 1 small lemon I zested 2 large lemons and used all of it
6 large eggs
1 large egg yolk
pinch salt

So, essentially for the crust you whisk the powdered sugar and flour together, and then add the butter. You mix with the paddle attachment until a dough forms and then put it in a 9x13 pan and bake at 350 for 25-35 minutes, until deep golden brown. She says use pie weights, which I didn’t. Anyway, then you make the flling while it’s cooking. You sift the flour into a bowl, add sugar, and mix. Then, you add the lemon juice and zest. In a separate bowl you mix the eggs and egg yolk with salt.  Add eggs to the lemon juice bowl and mix. Once the crust is done you pour the filling into the hot pan and lower the oven to 300. From here, you bake for about 30-40 minutes, or just until the center is no longer wobbly.

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