Lemon Bars with Buttery Shortbread Crust Recipe

Ingredients

Shortbread Crust

• 1 cup softened butter
• ½ cup granulated sugar
• 1 tablespoon vanilla extract
• 1 pinch of salt
• 2 cups all-purpose flour

Lemon Filling

• 2 cups granulated sugar
• 6 large eggs
• 1 cup lemon juice
• 2 lemons finely grated zest ONLY
• ¼ cup all-purpose flour
• 2 tablespoons cornstarch

Garnish

• powdered sugar
• lemon slices (optional)

Instructions

1. Heat the oven to 350°F. Line a 9×13 inch pan with parchment paper to prevent sticking and for easy removal of the bars.
2. In a medium bowl, combine the softened butter, granulated sugar, vanilla extract, and a pinch of salt. Stir in the all-purpose flour just until the mixture is crumbly and combined, being careful not to overmix.
3. Press the crust mixture evenly into the prepared pan. Bake in the heated oven for about 15 minutes until lightly golden and set.
4. Whisk together the granulated sugar, eggs, lemon juice, and finely grated lemon zest in a medium bowl until smooth. Then whisk in the flour and cornstarch until fully combined and smooth.
5. Pour the lemon filling evenly over the pre-baked crust. Bake for about 25 minutes or until the lemon layer is just set but still has a slight jiggle in the center.
6. Allow the bars to cool to room temperature, then refrigerate for about 2 hours to fully set and chill.
7. Before serving, dust the bars with powdered sugar and optionally garnish with lemon slices. Slice into 15 bars for serving.

Notes

• Do not overmix the crust after adding flour; stir just until combined to keep it tender.
• Prepare the lemon filling right before pouring over the crust to prevent the eggs from curdling.
• Avoid overbaking the lemon bars; they should retain a slight jiggle when taken out of the oven.
• Chill the bars completely before slicing to ensure clean and even pieces.