Lemon Honey Bars

Generously grease a 9-inch (23-cm) square pan. Cut two pieces of parchment paper, each 9 inches (23 cm) wide and about 18 inches (45 cm) long. Using one of the parchment sheets, line the bottom and two sides of the pan, leaving about a 2-inch (5-cm) overhang. Arrange the second sheet of parchment perpendicular to the first. Generously grease the parchment.

Place the crust mix and butter in the bowl of an electric mixer fitted with a flat beater and mix on medium-high speed until the mixture is sandy with pea-sized lumps, about 1 1/2 minutes. Place the mixture in the prepared pan and press, forming a 1/2-inch (12-mm) border on all sides and making sure the bottom is level. Chill for at least 30 minutes.

Preheat an oven to 350°F (180°C).

Bake the crust until lightly golden, 18 to 20 minutes.

While the crust is baking, place the topping mix in a clean bowl of an electric mixer fitted with a flat beater. With the mixer on medium speed, add the eggs and mix until combined. Turn the mixer to low and slowly add the water, mixing until combined and scraping down the sides of the bowl as needed.

Once the crust has baked, let it cool for 5 minutes and then gently pour the topping mix over the hot crust. Reduce the oven temperature to 325°F (165°C) and bake until the filling is set, 25 to 30 minutes.

Transfer the pan to a wire rack and let cool to room temperature. Chill in the pan for at least 30 minutes, then use the parchment to gently lift the bars out of the pan. Cut into squares and dust with confectioners’ sugar. Makes sixteen 2 1/4-inch (6-cm) bars.

Williams-Sonoma Test Kitchen