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Lemon Bars

Thick, buttery crust topped with a luscious lemon filling. A tart and sweet treat!
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Shortbread Crust
  • 1 cup unsalted butter, melted
  • 1/2 cup white sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 1/4 cup all purpose flour
Lemon Filling
  • 2 1/4 cups sugar
  • 1/2 cup all purpose flour
  • 6 eggs
  • 1 cup lemon juice

Method
 

  1. Preheat oven to 350°F. Line a 9x16 baking pan with parchment and set aside.
Shortbread Crust
  1. In a mixing bowl stir together melted butter, sugar, vanilla and salt until smooth. Add flour and stir to combine. When a ball begins to form stop mixing.
  2. Press dough into the prepared baking pan. Ensure dough is evenly distributed and pressed well into the pan. I use the bottom of a cup measure to make my crust even and smooth.
  3. Bake crust for 15-20 minutes, the crust should be every lightly browned at the edges. Remove from the oven and set aside to cool. Leave the oven on.
Lemon Filling
  1. In a large bowl whisk together sugar, eggs, lemon juice and flour. Ensure filling is completely smooth. Pour over semi cooled crust.
  2. Bake for 30-35 minutes. The centre of the bars should be set, but soft. Jiggle the pan if the centre isn't runny they are done. Cool at room temperature for 1 hour. Then place in the fridge for at least another 3 hours, but for best results chill in the fridge overnight.
  3. When ready to serve lift bars out of the pan and slice into squares. Dust with powdered sugar. Enjoy!

Notes

Adapted from Sally's Baking Addiction and Barefoot Contessa.