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Zesty Lemon Bars with Buttery Shortbread Crust

Ingredients

For the Shortbread Crust:

  • 1 cup 226g unsalted butter, softened
  • ½ cup 100g granulated sugar
  • 2 cups 250g all-purpose flour
  • ¼ teaspoon salt

For the Lemon Filling:

  • 4 large eggs
  • 1 ½ cups 300g granulated sugar
  • ¼ cup 30g all-purpose flour
  • ⅔ cup 160ml freshly squeezed lemon juice (about 3 to 4 lemons)
  • Zest of 2 lemons

For Serving (optional):

  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the crust: In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt and mix until the dough comes together. Press evenly into the prepared pan.
  3. Bake the crust: Bake for 18 to 20 minutes or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
  4. Prepare the lemon filling: In a medium bowl, whisk together eggs and sugar until smooth. Add the flour, lemon juice, and zest and whisk until fully combined.
  5. Bake the bars: Pour the filling over the warm crust. Return to the oven and bake for 20 to 25 minutes or until the filling is set and slightly golden on top.
  6. Cool and chill: Allow the lemon bars to cool at room temperature. Then refrigerate for at least 2 hours to firm up.
  7. Serve: Lift the bars from the pan using the parchment overhang. Cut into squares or rectangles and dust with powdered sugar if desired.