Lemon Bars
Yields: One 9×13-inch pan (12-15 servings)
 
Classic creamy and tangy lemon bars with a sweet buttery shortbread crust.
Ingredients
Shortbread Crust:
  • 2 cups (280 g/10 oz) all-purpose flour
  • ⅔ cup (80 g/2.8 oz) powdered sugar*
  • 1 cup (2 sticks/227 g) cold butter, cut into small cubes
Lemon Filling:
  • 4 large eggs
  • 1½ cups (300 g/10.5 oz) granulated sugar
  • 4 teaspoons grated lemon zest
  • ⅔ cup freshly squeezed lemon juice (about 4 lemons for zest and juice)
  • ¼ cup (35 g/1.3 oz) all-purpose flour
  • Powdered sugar, for dusting the top
Instructions
  1. Note: The filling should be poured on a warm crust, so make sure that by the time the crust is warm, the filling is ready.
  2. Preheat oven to 350F/180C degrees. Grease or line a 9×13-inch pan with parchment paper or foil, leaving enough overhang on the sides for lifting the bars out of the pan after baking. Set aside.
  3. To make the shortbread crust: Process flour and sugar in a food processor until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal. Alternatively, you can crumble all the ingredients together in a bowl using a pastry cutter. Sprinkle mixture into prepared pan and press firmly into an even layer. Bake for about 20 minutes, until the edges are slightly browned. Allow to cool on a wire rack just until warm, meanwhile make the filling.
  4. Reduce oven temperature to 325F/160C degrees.
  5. To make the filling: In a large bowl, whisk together eggs and sugar until combined. Add lemon juice and zest and whisk to combine. Add flour and whisk until smooth. Pour into warm crust. Bake for about 20 minutes, just until set and filling feels slightly firm to the touch. Allow to cool completely on a wire rack in room temperature, then refrigerate for at least 2 hours or until completely set. Then, lift the bars out of the pan using the parchment paper and cut into squares. Dust with powdered sugar.
Notes
*1/2 cup of granulated sugar can be replaced with powdered sugar. Powdered sugar results in a more tender crust.
-Bars are best the same day they are made (the crust will slightly soften after that), but will keep 3 days in the refrigerator.
-You can half the recipe and use an 8x8-inch pan. Bake crust for about 15 minutes, then bake bars with the filling for 17-20 minutes.
Recipe by Pretty. Simple. Sweet. at https://prettysimplesweet.com/lemon-bars/