Lemon Bars with Shortbread Crust
Creamy lemon bars with homemade shortbread crust.
Servings: 12 bars
For the crust:
- 1 cup butter unsalted, melted
- 1/2 cup sugar
- 2 cups flour
- ½ teaspoon salt
For the filling:
- 1 ½ cups sugar
- ¼ cup all-purpose flour
- 4 eggs
- 1 cup lemon juice about 4 lemons
- confectioners sugar for dusting
Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper and set aside. It’s important to line the pan so you can easily get the lemon bars out of the pan.
In a medium-sized mixing bowl whisk together the melted butter, sugar, and salt. Add the flour a little at a time and stir to combine. Press dough into an even layer on the bottom of the 9x13 baking dish. Bake for 15 minutes until the crust is barely golden.
In medium-sized mixing bowl whisk together sugar and flour. Add in eggs, one at a time. Add lemon juice and mix to combine.
Pour lemon filling on top of crust. Bake, uncovered 20-25 minutes until the center is set and isn’t moving when you jiggle the pan.
You may see air bubbles, sometimes they are white, on top of this recipe after it’s baked. This is a normal reaction and is covered with powdered sugar before serving.
Allow bars to chill in the refrigerator for 2-3 hours before serving. Dust the top with confectioners sugar. Cut into squares and serve.
Serving: 1serving | Sodium: 254mg | Calcium: 18mg | Vitamin C: 8mg | Vitamin A: 553IU | Sugar: 34g | Fiber: 1g | Potassium: 71mg | Cholesterol: 95mg | Calories: 375kcal | Trans Fat: 1g | Saturated Fat: 10g | Fat: 17g | Protein: 4g | Carbohydrates: 53g | Iron: 1mg