Lemon Bars
This tart lemon bars recipe will make your lips pucker, but then you'll taste the buttery, crunchy, melt-in-your-mouth shortbread crust. These are everything that lemon bars are supposed to be.
Ingredients
Shortbread Crust
- ½ cup powdered sugar
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ½ teaspoon vanilla
Filling
- ½ cup all-purpose flour
- 2 cups sugar
- 1 cup lemon juice ~6 lemons = 1 cup juice
- Zest from 1 lemon
- 6 eggs, plus 1 egg yolk
- ½ teaspoon salt
- Powdered sugar for dusting
Instructions
Prepare
- Preheat the oven to 350 degrees, and butter and line a 9x13 pan with parchment paper.
Prepare the Crust
- Combine the powdered sugar, flour, and salt.
- Add the butter and vanilla, and cut in with a fork, pastry cutter, or your hands until the largest pieces of butter are pea-sized and the dough is a bit sticky.
- Press the dough evenly into the bottom of the prepared pan. Put parchment paper on top of the dough and fill the paper with pie weights or dried beans.
- Bake for 25 minutes, then remove parchment paper and weights, and bake uncovered for 15 minutes until evenly colored golden brown.
Make the Filling
- While the crust is baking, combine the flour and sugar, then add the lemon juice and zest. Mix until the sugar is dissolved.
- Whisk together eggs, egg yolk, and salt. Add to the lemon mixture.
Put It All Together
- When the crust is golden-brown, pour the lemon mixture into the crust immediately after removing it from the oven.
- Reduce the temperature to 300 degrees, and bake for 30 minutes or until the center is just set. Cool the bars on the counter.
- Once the bars are completely cooled, chill in the fridge until ready to cut, then dust with powdered sugar.
Notes
If eating the same day, they can stay unrefrigerated for several hours. However, if you have leftovers, store in the refrigerator.
Tried this recipe?Let us know how it was!