Lemon Bars

Serving Size:

• 12 servings

Ingredients

For the Shortbread crust

• 3/4 cup butter, room temperature

• 1/3 cup granulated sugar

• 1 1/2 cup All-purpose flour

• 1/2 tsp salt

For the Lemon layer

• 1 1/4 cup granulated sugar

• 4 tbsp All-purpose flour

• 3/4 cup lemon juice

• 4 eggs

• 2 tbsp lemon zest

Instructions

Step 1

• Preheat oven to 350F (180C). Line an 8x8 square pan with parchment paper on all sides and set aside.

Step 2

•  In a bowl mix the butter, sugar, flour, and salt until the mixture comes together. The mixture will be crumbly. 

Step 3

• Spread the shortbread into an even layer into the prepared pan. Use a fork to gently make holes into the crust. Blind bake for 30 minutes.

Step 4

•  While the crust bakes, make the lemon layer. In a large bowl, sift the sugar and flour to get rid of any clumps. In a seperate bowl mix the eggs, lemon juice, and lemon zest. Add the flour and sugar mixture and mix until combined. The mixture should be thin.

Step 5

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

Step 6

• Lower the oven temperature to 325F and bake for 25 to 35 minutes or until centre no more longer jiggles.  Once the bars are out of the oven let them cool completly.

Step 7

• Transfer the cooled bars into the fridge for 2 hours or over night until served! Cut the lemon bars and enjoy cold with a dusting of powdered sugar!