Lemon Bars
Shortbread crust and a tangy filling make for a cool dessert
Ingredients
Crust
- 1/2 lb unsalted butter, two sticks, at room temperature
- 1/2 cup sugar
- 1 tbsp lemon zest
- 1 1/2 tsp vanilla extract
- 2 cups flour
- 1/4 tsp salt
Filling
- 7 large eggs, at room temperature
- 3 cups sugar
- 2 tbsp lemon zest
- 1 cup fresh lemon juice
- 1 cup flour
- Confectioner's sugar
Instructions
- Preheat oven to 350 degrees. Line a 9" x 13" baking pan with parchment paper, creating a sling–sheets perpendicular to one another.
Crust
- In a large mixing bowl, combine sugar and lemon zest. Rub between fingers until combined. Add softened butter and cream until well combined. Add vanilla, flour and salt. Continue mixing until a dough begins to form.
- Spread the dough in the bottom of prepared pan. Use hands to evenly pat the dough to fill the entire pan.
- Bake crust for 15-18 minutes. Remove from oven and immediately pour filling onto crust.
Filling
- While crust is baking, whisk together eggs and sugar in a large bowl until well blended. Add lemon juice and zest, whisking to combine. Gradually add one cup of flour and whisk until smooth.
- Pour filling into hot crust and bake for 25-30 minutes. Remove from oven when filling is set.
- Cool in pan for one hour. Refrigerate pan for at least two hours, Using parchment sling, remove from pan and transfer to cutting board. Remove paper. Cut into 24 squares using a warm knife and wiping the knife clean between slices. Dust with powdered sugar just before serving.
Notes
- Pan can be refrigerated overnight before slicing into bars. Don’t dust with powdered sugar until ready to serve lest it dissolve into the bars.
- Recipe adapted from Natasha’s Kitchen