Thick and gooey Lemon Bars with shortbread crust and vibrant lemon flavor are the perfect dessert.Fresh lemons make everything better from Lemon Blueberry Cake to Homemade Lemonade. If you are a fan of lemon, this Lemon Bar Recipe is a must-try!
Ingredients
For the Shortbread Crust1/2 lb unsalted butter, (16 Tbsp) room temperature
1/2 cup granulated sugar
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
For the Lemon Filling
7 large eggs, room temperature
3 cups granulated sugar
2 Tbsp lemon zest, from 4 to 5 lemons
1 cup lemon juice, freshly squeezed (from 5 large or 8 medium lemons)
1 cup all-purpose flour
Confectioners sugar, to dust
Method* Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t spill over.
* In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and 1/2 cup sugar. Add 1 1/2 tsp vanilla extract, 2 cups flour and 1/4 tsp salt. Continue mixing until mixture is crumbly and no dry flour remains.
* Spread the dough evenly into the bottom of your prepared pan. Press it with your fingertips to flatten and even out the dough.
* Bake crust at 350˚F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.
* While the crust is baking, zest then squeeze the lemons and prepare your filling. In a large mixing bowl, whisk together eggs and sugar until blended.
* Add Lemon juice and lemon zest and whisk to combine. Add 1 cup flour and whisk until smooth and very well blended and no traces of flour remain.
* Pour filling over the warm crust and bake in the center of a preheated oven at 350˚F for 30-35 minutes or until the filling is set.
* As soon as the filling is no longer wobbly in the center, remove from the oven so you don’t over-bake.
* Cool in the pan at room temperature for at least 1 hour then refrigerate for at least 2 hours before serving.
* Pull the parchment paper up slightly to loosen from the pan then transfer to a cutting board and cut into 18-20 squares then dust the tops with powdered sugar.