Classic Lemon Bars with Shortbread Crust

• 2 cups all-purpose flour, for crust
• ½ cup powdered sugar, for crust
• ¼ tsp salt, for crust
• 1 cup butter (2 sticks), cold and cubed
• 2 cups granulated sugar, for filling
• ¼ cup all-purpose flour, for filling
• 4 large eggs
• 2 large egg yolks
• ¾ cup fresh lemon juice (about 4-5 lemons)
• 2 tbsp lemon zest (about 2 lemons)
• ½ cup powdered sugar, for dusting

Instructions

1. 1

   Prepare the Pan

   Line a 9x13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal later. This step is essential for clean-cut bars. Preheat oven to 350°F (175°C).

2. 2

   Make the Crust

   In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse crumbs with some pea-sized pieces remaining. Alternatively, cut butter into dry ingredients using a pastry cutter or your fingers.

3. 3

   Press and Bake Crust

   Transfer mixture to prepared pan. Press firmly and evenly into the bottom, creating a compact layer with no thin spots. Pressing with the bottom of a measuring cup helps achieve an even surface. Bake for 20-25 minutes until edges are light golden brown and crust is set.

4. 4

   Prepare Lemon Filling

   While crust bakes, whisk together granulated sugar and flour for the filling in a large bowl. Add eggs and egg yolks, whisking until smooth. Add lemon juice and lemon zest, whisking until well combined. The mixture should be uniform and slightly frothy.

5. 5

   Pour and Bake Filling

   Remove crust from oven (keep oven on). Give lemon mixture a final whisk, then pour evenly over hot crust - pouring onto hot crust helps the filling set properly and adhere to the base. Return to oven and bake for 25-30 minutes until filling is set. It should jiggle slightly like Jello when gently shaken, but not appear liquid.

6. 6

   Cool Completely

   Remove from oven and let cool completely in the pan at room temperature, about 1 hour. Then refrigerate for at least 2 hours until cold and fully set. The filling firms up significantly as it chills. Rushing this step results in messy, hard-to-cut bars.

7. 7

   Cut and Dust

   Use parchment overhang to lift entire slab from pan onto cutting board. With a sharp knife wiped clean between cuts, slice into 16 bars (4x4 grid) or smaller squares as desired. For the cleanest cuts, dip knife in hot water and wipe dry before each cut.

8. 8

   Finish and Serve

   Just before serving, dust generously with powdered sugar. For prettier presentation, place a stencil or decorative doily on top before dusting, then carefully remove. Store bars refrigerated for up to 5 days, but add fresh powdered sugar just before serving as it absorbs over time.

Nutrition Facts

Per serving (approximate values)