Bake Lemon bars – The way we like it

Equipment
– Baking pan 8×8

Ingredients List (Makes 16 bars)

For Shortbread Crust

• 1 cup all-purpose flour, spooned and leveled
• ⅓ cup powdered sugar, sifted if lumpy, plus more for dusting
• ¼ teaspoon sea salt
• ½ cup unsalted butter, 1 stick, melted, plus more for the pan
• ½ teaspoon vanilla extract

For Lemon Filling

• 1 cup granulated sugar
• 1 tablespoon lemon zest, optional
• ¼ cup all-purpose flour, spooned and levelled
• 4 large eggs
• ½ cup fresh lemon juice

Steps to make shortbread crust

1. Preheat the oven to 350°F. Grease an 8×8-inch baking dish and line it with parchment paper on all sides. Leave an overhang on at least two sides of the pan to help you remove the bars after baking.
2. Whisk together the flour, powdered sugar, and salt in a large bowl. Add the melted butter and vanilla and use a spatula to mix until a greasy dough forms. Transfer the dough to the prepared pan and use your hands to press it evenly over the bottom and ⅛-inch up the sides.
3. Bake the crust for 18 to 20 minutes, or until lightly browned around the edges. Remove from the oven and dock with a fork.

Steps to Make the Lemon Filling

1. Place the sugar in a large bowl. If using the lemon zest, add it to the bowl and use your fingers to work it into the sugar to release its fragrant oils.
2. Add the flour and whisk to combine, then whisk in the eggs followed by the lemon juice.
3. Pour over the hot crust and bake for 20 to 25 minutes, or until the filling is set. It should no longer jiggle when you gently shake the pan.
4. Remove from the oven and let cool for 1 hour at room temperature. Transfer to the refrigerator and chill for another 2 hours.
5. Dust the chilled bars with powdered sugar, slice, and serve.