You’re going to adore these vibrant and tangy lemon bars, featuring a perfectly crisp shortbread crust topped with a smooth, rich lemon filling. They’re incredibly simple to prepare and absolutely delightful!

Prep Time: 15 minutes

Cook Time with shortbread crust: about 45 minutes

Serves: 12-15 depending on the size you cut.

Ingredients:

Shortbread crust:

1 1/2 Sticks of butter or 12 T of butter, softened

2/3 C. Bown sugar, firmly packed

2, 2/3 C. All purpose flour

1/2 tsp. salt

1 tsp. Lemon zest

Filling:

3 T. Lemon zest

3 C. Sugar 

1/2 C. Flour

8 Eggs large, room temperature

1 C. Lemon juice fresh

What to do:

Preheat oven to 350°F. Lightly spray a 9×13 pan, then line with parchment paper, leaving a couple of inches of overhang. Lightly grease the parchment paper, set aside. In a medium-sized bowl, thoroughly blend the butter and brown sugar until they achieve a creamy consistency. Incorporate the flour, salt, and lemon zest into the mixture, ensuring it is well combined. Transfer this crumbly mixture into the prepared baking pan, pressing it uniformly across the base. Bake for 15 minutes. During this time, begin preparing the filling.

Mix sugar and zest in a large mixing bowl. Add your flour, making sure to incorporate it well.

Pour in the lemon juice and the eggs, then mix very well until completely combined.

Pour the filling onto the warm crust then transfer to the oven and bake for about 25 – 30 minutes. Remove from the oven and allow to cool for an hour before chilling in the refrigerator until completely set and cooled.

You can dust with powdered sugar before or after you cut them. For easier cutting, use a clean, sharp, damp knife. Clean and re-wet the knife after each cut.

Enjoy!