Lemon bars with shortbread crust are a perfect mixture of a buttery shortbread crust and a sweet, yet tart lemon custard.
Course Dessert
Cuisine American
Keyword lemon bar recipe, lemon bars
Cook Time 40 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours40 minutesminutes
Servings 12
Equipment
KitchenAid Mixer
Measuring cups and spoons
Mixing spoon
Knife and cutting board
Microplane
9 x 13 baking dish
Ingredients
Crust
2cupsall purpose flour
1cupsoftened butter
½cupgranulated sugar
1egg yolk
¼tspbaking powder
¼tspsalt
1tspvanilla extract
zest of one lemon
Filling
1½cupsgranulated sugar
¼cupall purpose flour
4eggs
juice of 3 lemons
zest of 1 lemon
Instructions
Crust
In the bowl of a stand mixer, cream softened butter for 30 to 60 seconds, then add in granulated sugar and beat for another 30 to 60 seconds until light and fluffy.
Scrape down the sides of the bowl and mix in vanilla extract and an egg yolk until incorporated.
Mix in flour, salt and baking powder until just incorporated. The dough will be dry at first, but it will come together.
Press the dough into an 8 x 11 pan and bake at 325°F for 15-18 minutes.
Filling
In the bowl of a stand mixer, combine sugar, flour, eggs, lemon juice and lemon zest.
Poke holes in the crust, then pour the filling over top.
Bake the lemon bars at 325°F for 23-25 minutes until just they're golden brown around edge.
Allow the lemon bars with a shortbread crust to come to room temperature, then chill in the fridge for 1-2 hours then sprinkle with powdered sugar and enjoy!
Notes
NOTES
Don't over bake the crust in the first bake. It should be firm but not cooked all the way through.
The lemon filling should be brown around the edges, but there will be a custard like texture.
It's important to chill the lemon bars thoroughly before adding the powdered sugar, otherwise it will melt.
Store these lemon bars in the refrigerator for up to a week.