Lemon Bars
A buttery shortbread crust topped with a luscious baked lemon curd layer and dusted with powdered sugar. You won't believe how they taste like sunshine!
Servings: 24 triangles
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ¼ cup powdered sugar
- 12 Tbsp (1 ½ sticks) cold butter, cut into small pieces
For the lemon curd:
- 6 large eggs
- 3 cups sugar
- Grated zest of 1 lemon
- 1 cup plus 2 Tbsp fresh lemon juice
- ½ cup all-purpose flour
- Powdered sugar, for dusting on top
Instructions
- Preheat the oven to 350°F and grease a 13 x 9-inch baking pan. Line the pan with parchment paper with enough paper to overhang on two sides.
- In a large bowl sift together 1 ½ cups flour and ¼ cup powdered sugar. Sprinkle the pieces of butter over the top and using a pastry blender or your fingers, cut the butter until the mixture is the size of small peas. Press the mixture into the bottom of the pan and ¾-inch up the sides to avoid leaking during baking. Bake 10-15 minutes, until golden brown. Set aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar. Stir in the lemon zest and lemon juice. Sift ½ cup flour over the top of the egg-sugar mixture and stir until well blended and smooth.
- Pour the batter over the baked crust and bake until set, about 35 minutes. Remove the pan from the oven and cool completely. Put pan in refrigerator to chill for at least 1 hour or up to 3 days. Cut into 12 squares, then cut each square in ½ diagonally, and dust the tops with powdered sugar. Refrigerate when not serving for up to 4 days in an airtight container. Serve chilled or at room temperature.
Notes
- To Freeze- Lemon Bars can be frozen for up to 3 months. If freezing in the baking pan, wrap with plastic, then cover with aluminum foil. If freezing cut bars, I recommend freezing them in plastic containers.
- To Thaw- Put in the refrigerator the night before to thaw. Cut the Lemon Bars, if not precut, then dust with powdered sugar.