Time: 1 hr bake / 3-4hr cooling
Servings: 9×13″ baking dish, ~24 bars
Rating: 4/5
Recipe by Sally from Sally’s Baking Addition: https://sallysbakingaddiction.com/lemon-bars-recipe/
INGREDIENTS
Shortbread crust
- 1 cup unsalted butter, melted
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1/2 tsp salt
- 2 cups + 2tbs flour
Lemon filling
- 1 cup (~4 lemons) fresh lemon juice
- 2 cups sugar
- 6 tbs flour
- 6 eggs
- Powdered sugar for dusting, optional
INSTRUCTIONS
- Preheat oven to 325 deg F. Line baking dish with parchment paper.
- Shortbread: In a large bowl, melt butter. Mix in sugar, vanilla, lemon extract and salt. Add in flour and mix until combined.
- Press dough evenly into the baking dish.
- Bake for 20-22min or until edges are starting to brown. Remove and use fork to poke holes part way through the shortbread crust.
- Filling: Juice lemons. In a large bowl, sift in sugar and flour. Whisk in eggs and lemon juice.
- Pour filling over crust. Bake for 22-26min or until center is set.
- Cool at room temperature for 2 hrs, refrigerate for 1-2 hrs before cutting.
Thoughts
I ran out of white sugar in the filling so used 1/2 brown & 1/2 white sugar. I also added some lemon extract to the shortbread crust. The lemon bars are very lemony, maybe too strong for taste. To freeze bars, place cool bars in freezer for 1 hr. Individually wrap in plastic wrap, place in bag and freeze.
