Shaker-Style Lemon Bars

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 stick plus 2 tablespoons of butter unsalted
• 1 large egg yolk (large)
• 2 large eggs (large)
• 1.5 cups flour all-purpose
• 2 tablespoons flour all-purpose
• 0.5 teaspoon kosher salt 
• 1 large optional: lemon firm scrubbed halved lengthwise (large)
• 1 tablespoon juice of lemon freshly squeezed
• 0.5 cup sugar 
• 0.8 cup sugar 
• 2 tablespoons butter unsalted melted

Equipment

• bowl
• frying pan
• oven
• knife
• plastic wrap
• baking pan
• hand mixer
• mandoline

Directions

1. In a bowl, using an electric mixer, beat the 1 stick plus 2 tablespoons of butter with the sugar and egg yolk until smooth.
2. Add the flour, baking powder and salt and beat at low speed until evenly moistened, about 2 minutes. Using your hands, knead once or twice to bring the dough together.
3. Using a mandoline or very sharp knife, slice the lemon halves as thinly as possible and transfer to a medium bowl; pick out the seeds. Stir in the lemon juice and sugar. Cover with plastic wrap and refrigerate overnight.
4. Butter a 9-inch square metal baking pan. Pat three-fourths of the dough into the baking pan in an even layer.
5. Roll the remaining dough into eight 9-inch-long ropes.
6. Transfer to a plate. Refrigerate the crust and ropes until firm, about 10 minutes.
7. Using an electric mixer, beat the flour, butter and eggs until smooth. Fold in the lemon-sugar mixture.
8. Preheat the oven to 35
9. Spread the filling over the dough and arrange the ropes of dough on top in a crisscross pattern.
10. Bake in the lower third of the oven for 40 to 45 minutes, or until the ropes are golden.
11. Let cool completely.
12. Run the tip of a knife around the edge of the pan.
13. Cut the square into 18 bars and serve.