The best lemon bars recipe -- a perfectly sweet and tart lemon filling on top of a rich and buttery shortbread crust.
Ingredients
For the Shortbread Crust:
1cupunsalted butterroom temperature
2cupsall-purpose flour
¼cupgranulated sugar
¼teaspoonsalt
For the Lemon Filling:
3large eggs
1large egg yolk
1 ½cupsgranulated sugar
½cupall-purpose flour
½cuplemon juice
1teaspoonlemon zest
confectioners sugarfor dusting, optional
Instructions
Preheat the oven to 350℉. Line a 9x13 baking dish with parchment paper, letting it overhang the edges.
In a medium mixing bowl, combine the shortbread crust ingredients and mix until the mixture resembles wet sand. Press firmly into the bottom of the baking dish in an even layer and bake for 16-20 minutes, or until the edges are lightly browned.
In a large bowl, whisk to combine the eggs, egg yolk, granulated sugar, flour, lemon juice, and lemon zest. Pour over the crust and bake for 20 minutes or until the center is just set.
Remove the bars from the oven and allow to cool completely at room temperature for 1-2 hours. Then, refrigererate until chilled, about another 1-2 hours. Dust with confectioners sugar before slicing and serving, if desired.
Notes
Store bars in an airtight container in the refrigerator for up to 1 week. Separate layers with parchment paper.