LEMON BARS 🍋

INGREDIENTS

For the shortbread crust

  • 1/2 cup unsalted butter, room temperature

  • 1/4 cup granulated sugar

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

For the lemon layer

  • 2 tablespoons all-purpose flour

  • 1 cup granulated sugar

  • 1/4 cup lemon juice

  • 1/2 if you like it super lemon-y

  • 3 eggs, room temperature

  • 1 Tablespoon lemon zest

First things first: Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides. Set aside.

  1. In a stand mixer with the paddle attachment, beat the butter, sugar, flour, and salt until crumbly.

  2. Press the shortbread in an even layer into the prepared pan. Use a fork to make a few holes in the crust. Bake the crust for 20 minutes.

  3. While the crust bakes, make the lemon layer. Sift the sugar and flour in a large bowl to remove clumps. Mix the eggs, lemon juice, and zest in a separate bowl. Add to the flour and sugar mixture and whisk until just combined. The mixture will be thin.

  4. Take the crust out of the oven and pour the lemon layer over the baked shortbread crust.

  5. Lower the oven temperature to 325°F and bake for 20-25 more minutes or until the center no longer jiggles. Remove the bars from the oven and allow them to cool completely.

  6. Once the bars are completely cool, transfer to the fridge to set for 2 hours (or overnight) until ready to serve! Slice the lemon bars and serve cold with a dusting of powdered sugar!