Lemon Bars
I've always enjoyed a lemon bar and we had extra lemons in my fridge, so I decided to make these. Despite an unfortunate egg shortage and their time consuming nature, I will definitely be making these again in the future.
Ingredients for the Shortbread Crust:
- 1 Cup of Unsalted Butter, Melted
- 1/2 Cup of Granulated Sugar
- 2 Teaspoons of Vanilla Extract
- 1/2 Teaspoon of Salt
- 2 Cups + 2 Tablespoons of All‐Purpose Flour
Ingredients for the Lemon Filling:
- 2 Cups of Granulated Sugar
- 6 Tablespoons of All‐Purpose Flour
- 6 Large Eggs
- 1 Cup of Fresh Lemon Juice (About 4 Lemons)
- 2 Teaspoons of Fresh Lemon Zest, (Optional)
- Confectioners' Sugar for Dusting (Optional)
Steps:
For the Shortbread Crust:
- Preheat the oven to 325°F. Line a 9 x 13 inch glass baking pan with parchemnt paper, leaving an overhang on the sides.
- Mix melted butter, sugar, vanilla extract, and salt in a medium bowl. Add flour and combine completely. Press firmly into the pan, making sure the crust is as even as possible. Bake for 20-22 minutes or until the edges are lightly browned.
- After removing the crust from the oven, poke holes in it using a fork (not all the way through).
Next, Make the Lemon Filling:
- Combine sugar and flour in a large bowl. Add in eggs, then lemon juice, then finally zest, if desired. (NOTE: Prepare the lemon zest, then the lemon juice beforehand starting on the crust.)
- Pour filling over warm crust and bake again for 22-26 minutes, or until the center is relatively set and no longer jiggles.
- Let the bars cool at room temperature for about 2 hours and chill in the fridge for about 1-2.
- Serve chilled with a dusting of confectioners' sugar. Enjoy! ♥