Lemon Bars

A classic, but so good and very quick from start to finish.

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Shortbread

  • 12 T (11⁄2 sticks, 6 oz) unsalted butter, melted

  • 1⁄4 c plus 2 T granulated sugar

  • 1 t vanilla

  • 1⁄4 t kosher salt

  • 1 1⁄2 c all-purpose flour

Lemon Filling

  • 3 large eggs

  • 1 c granulated sugar

  • 2⁄3 c fresh lemon juice, 3-4 large lemons

  • Zest from one lemon

  • 1⁄4 c all-purpose flour

  • Confectioners’ sugar for dusting

Preheat the oven to 350 degrees. Line an 8”x8” (or 9”x9”) square baking pan with parchment, leaving some paper to overhang the sides.

Make the shortbread by stirring together the butter, sugar, vanilla, and salt in a medium bowl. Add in the flour and stir to combine. Press dough into the prepared pan. Bake for 15-18 minutes, until the edges are just slightly browned. Remove from the oven. Using a fork, poke holes all over the top of the crust taking care to not press all the way through to the parchment. Set aside, but leave oven on.

Whisk the eggs and sugar in a medium bowl. Add the juice, zest, and flour and continue to whisk until smooth. Pour filling over warm crust and transfer to the oven. Bake for 20 minutes until the filling is set.

Let cool in pan 10 minutes, then use the parchment overhang to lift bars out of the pan onto a wire rack. Let cool completely. Sprinkle with confectioners’ sugar and cut into bars.

Can be stored in the refrigerator for up to a week.

DessertCharlotte Pla