Lemon Bars (Print Version)
# Ingredients:
→ Shortbread Crust
01 -
1 cup unsalted butter, melted
02 -
1/2 cup granulated sugar
03 -
2 tsp pure vanilla extract
04 -
1/2 tsp salt
05 -
2 cups + 2 tbsp all-purpose flour
→ Lemon Filling
06 -
2 cups granulated sugar
07 -
6 tbsp all-purpose flour
08 -
6 large eggs
09 -
1 cup lemon juice (about 4 lemons)
10 -
Confectioners’ sugar for dusting (optional)
# Instructions:
01 -
Preheat oven to 325°F. Line a 9×13-inch glass pan with parchment, leaving overhang.
02 -
Mix melted butter, sugar, vanilla, and salt. Stir in flour until thick. Press evenly into pan, bake 20-22 minutes until edges are lightly browned. Poke holes in warm crust with a fork.
03 -
Sift sugar and flour together, whisk in eggs and lemon juice until smooth.
04 -
Pour filling over warm crust, bake 22-26 minutes until set. Cool at room temp 2 hours, then chill in fridge 1-2 hours.
05 -
Lift out with parchment, dust with confectioners’ sugar, cut into squares. Wipe knife between cuts.
# Notes:
01 -
Bake at 325°F to avoid overcooking.
02 -
Use fresh lemon juice for best flavor.
03 -
Freeze unglazed bars up to 3-4 months.