Lemon Bars with Shortbread Crust
A delightful dessert featuring a tangy lemon filling atop a buttery shortbread crust.
Equipment
- 9x13 baking dish
- mixing bowl
- whisk
Ingredients
Crust
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter, melted
Filling
- 6 eggs, lightly beaten
- 2 cups granulated sugar
- 6 tablespoons all-purpose flour
- 2 teaspoons grated lemon zest about 2 large lemons
- 1 cup lemon juice
- powdered sugar optional
Instructions
Preparation
- Line a 9×13 baking dish with foil or parchment paper. Set aside.
- Preheat oven to 325 degrees F.
- In a large mixing bowl, mix the melted butter, all-purpose flour, salt, and sugar. Mixture may be crumbly. Press into the bottom of the prepared baking dish. Bake crust in the oven for about 18-20 minutes or until lightly browned.
- While crust is baking, make the lemon filling. Whisk together the sugar, flour, eggs, lemon juice, and lemon zest.
- Remove crust from the oven and immediately pour mixture over the baked crust.
- Return baking pan to oven for an additional 20-25 minutes, or until edges are golden brown and the middle is set. Remove bars from oven.
- Cool completely then refrigerate for about 2 hours.
- When chilled, remove from pan by lifting the foil (or parchment) and cut into squares. Sprinkle with powdered sugar and enjoy!
Notes
Make sure to allow the bars to cool completely before refrigerating for best results. For an added touch, consider garnishing with fresh berries or lemon slices when serving.
Nutrition
Serving: 1squareCalories: 208kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 70mgSodium: 81mgSugar: 15g
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