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Lemon Bars

For the Shortbread Crust
 1 cup unsalted butter (softened)
 ½ cup granulated sugar
 2 cups all-purpose flour
 ¼ tsp salt
For the Lemon Filling
 4 large eggs
 1 ½ cups granulated sugar
 ¼ cup all-purpose flour
 ⅔ cup fresh lemon juice (about 3-4 lemons)
 1 tsp lemon zest
 Powdered sugar (for dusting)
Prepare the Crust
1

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving overhangs for easy removal.
  • Mix the Crust Dough:
    • In a mixing bowl, cream together the softened butter and granulated sugar until smooth. Gradually add the flour and salt, mixing until crumbly.
  • Press into Pan:
    • Press the dough evenly into the bottom of the prepared baking dish.
  • Bake the Crust:
    • Bake for 18-20 minutes, or until the edges are lightly golden. Set aside to cool slightly.
Make the Lemon Filling
2

  • Whisk the Eggs and Sugar:
    • In a medium bowl, whisk together the eggs and granulated sugar until smooth and well combined.
  • Add Flour and Lemon Juice:
    • Sift in the flour and mix until incorporated. Stir in the fresh lemon juice and zest, ensuring the mixture is smooth.
Assemble and Bake
3

  • Pour the Filling:
    • Pour the lemon filling over the slightly cooled crust, spreading it evenly.
  • Bake:
    • Return the dish to the oven and bake for 22-25 minutes, or until the filling is set and no longer jiggles when the pan is gently shaken.
  • Cool Completely:
    • Let the lemon bars cool to room temperature, then refrigerate for at least 2 hours before slicing.
Serve
4

  • Dust with Powdered Sugar:
    • Once chilled, use the parchment paper to lift the bars out of the dish. Dust generously with powdered sugar.
  • Slice and Garnish:
    • Cut into squares or rectangles and garnish with lemon slices or mint leaves if desired.
Pro Tips
5

  • Zest First: Always zest the lemons before juicing for maximum ease and flavor.
  • Make Ahead: Lemon bars taste even better the next day as the flavors meld.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days.