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Easy Lemon Bars with Shortbread Crust

lemon bars - Tasty
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Bright and tangy lemon bars with a buttery shortbread crust, perfect for spring picnics or make-ahead treats.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. For the crust: In a medium bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Beat in the vanilla extract.
  3. In a separate bowl, whisk together 2 cups flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  4. Press the dough evenly into the prepared baking pan. Bake for 15-20 minutes, or until lightly golden.
  5. While the crust bakes, prepare the lemon filling: In a medium bowl, whisk together the eggs and 1 1/2 cups sugar until well combined.
  6. Whisk in 1/3 cup flour until smooth. Stir in the fresh lemon juice and lemon zest.
  7. Pour the lemon filling evenly over the hot baked crust.
  8. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.
  9. Let the bars cool completely in the pan on a wire rack.
  10. Once cooled, dust generously with powdered sugar. Cut into squares.

Notes

  • For a clean slice, use a sharp knife and wipe it clean between cuts.
  • Store lemon bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • You can freeze lemon bars for up to 3 months. Wrap them tightly in plastic wrap and then in foil.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-lemon-bars-shortbread-crust/

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