Lemon Bars with Shortbread Crust

Lemon Bars with Shortbread Crust

Lemon bars with shortbread crust pair a buttery, tender base with a smooth, bright lemon filling. Bake the crust until lightly golden, pour the filling over it while hot, then chill the bars before slicing.

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Prep Time 20

Cook Time 46

chilling 2

Total Time 3 6

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 298

Ingredients Equipment Method Notes

Ingredients

For the crust

2.25 cups all-purpose flour divided (2 cups for the crust and 1/4 cup for the filling)
0.5 cup confectioners' sugar
0.25 tsp kosher salt
1 cup unsalted butter melted and cooled slightly

For the filling

2 cups granulated sugar
4 eggs large
0.67 cup fresh lemon juice
1 tbsp lemon zest finely grated

Equipment

1 9x13-inch metal baking pan

Method

Make the crust

Heat the oven to 350°F.
Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease the parchment.
Whisk 2 cups of the flour with the confectioners' sugar and salt.
Stir in the melted butter until a soft dough forms.
Press the dough evenly into the prepared pan.
Bake for 18 to 20 minutes, until the edges are lightly golden.

Make the filling

Whisk the granulated sugar with the remaining 1/4 cup flour in a medium bowl.
Whisk in the eggs until smooth.
Whisk in the lemon juice and zest.
Pour the filling over the hot crust.
Bake for 22 to 26 minutes, until the filling is set around the edges and the center barely jiggles when the pan is gently nudged.
Cool completely in the pan.
Refrigerate for at least 2 hours.
Lift the bars out with the parchment and cut into bars.

Notes

For clean slices, make sure the bars are completely cool and chilled before cutting. Store covered in the refrigerator for up to 4 days; freeze for up to 3 months. A gluten-free all-purpose flour blend can replace the flour if a gluten-free option is needed.