Are you looking for the perfect dessert for a party! These simple lemon bars are sure to be a hit for any occasion!
Ingredients
For the shortbread crust:
- 1 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups and 2 tablespoons all-purpose flour, spoon and leveled
For the lemon filling:
- 2 cups granulated sugar
- 6 tablespoons all-purpose flour
- 6 large eggs
- 1 cup lemon juice
- confectioners’ sugar, optional, to taste, for dusting
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out. This makes cutting easier. Set aside.
Step 3 –Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl.
Step 4 –Add the flour and stir to completely combine. The dough will be thick.
Step 5 –Press the dough firmly into the prepared pan, making sure the layer of crust is even.
Step 6 –Bake for 20-22 minutes or until the edges are lightly browned.
Step 7 –Remove from the oven.
Step 8 –Using a fork, poke holes all over the top of the warm crust, not all the way through the crust. Set aside.
Step 9 –Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.
Step 10 –Pour this filling over the warm crust.
Step 11 –Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. Give the pan a light tap with an oven mitt to test.
Step 12 –Remove the bars from the oven, and allow them to cool completely at room temperature.
Step 13 –Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut.
Step 14 –Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Step 15 –Serve chilled.
