Name: Lemon Bars with Shortbread Crust
Prep time: 10 min
Cook time: 45 min
Yield: 24 servings
Ingredients: 1 cup unsalted butter; ½ cup granulated sugar; 2 tsp vanilla extract; ½ tsp salt; 2⅛ cup all-purpose flour; 6 whole eggs; 1 cup fresh lemon juice; 2 tsp lemon zest; 2 tbsp confectioners sugar

1

Preheat the oven to 325 degrees Fahrenheit and line a 9-by-13-inch glass baking pan with parchment paper. Stir together the melted butter, sugar, vanilla, and salt. Add the flour and mix until a crumbly dough forms. Press the mixture firmly and evenly into the bottom of the pan.

1 cup unsalted butter (226g, melted)

½ cup granulated sugar (100g)

2 tsp vanilla extract

½ tsp salt

2⅛ cup all-purpose flour (265g)

2

Bake the shortbread crust for 20 to 22 minutes until the edges turn lightly golden. Remove from the oven and immediately poke holes across the surface with a fork so the filling adheres properly.

Bake crust

3

While the crust bakes, sift the sugar and flour together in a bowl. Whisk in the eggs until smooth, then add the fresh lemon juice and lemon zest and whisk until fully combined.

2 cup granulated sugar (400g)

6 tbsp all-purpose flour (46g)

6 whole eggs (large)

1 cup fresh lemon juice (240ml, about 4 lemons)

2 tsp lemon zest (freshly grated, optional)

4

Pour the lemon filling over the warm crust and return to the oven. Bake for 22 to 26 minutes until the center is set and no longer jiggles when gently shaken.

Bake filling

5

Allow the bars to cool completely at room temperature for about 2 hours, then refrigerate for 1 to 2 hours until firm. Lift the parchment from the pan, dust generously with confectioners sugar, and cut into squares.

Cool at room temperature

2 tbsp confectioners sugar (for dusting, optional)

Lemon Bars with Shortbread Crust

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Instructions

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