Lemon Bars
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What you need:
Shortbread crust: 1¼ cups flour ¼ cup white sugar 3 Tbsp powdered sugar 1 tsp lemon zest ¼ tsp salt 10 Tbsp cold butter Lemon filling: 4 eggs 2 cups sugar 2 Tbsp lemon jest 2/3 cup lemon juice 2/3 cup flour Powdered sugar |
Method:
Shortbread crust:
Preheat oven to 325° F (163° C).
Line a 9-by-9-inch baking pan (9x13 pan for slightly thinner bars) with enough parchment to hang over two of the sides, set aside.
In a medium size bowl, mix flour, white sugar, powdered sugar, lemon zest, and salt. Cut butter into small cubes. Add butter and using your fingers to work the butter into the flour until it is a crumbly dough. Pour the crumbles into baking pan, spread evenly in pan and press until more cohesive and solid. Bake until shortbread is pale golden all over about 20 minutes.
Lemon filling:
Meanwhile, beat the eggs and sugar until they are fluffy. Add the lemon zest and lemon juice, mix well. Add flour and mix until blended.
Once the bottom crust is done baking, remove from oven. Pour the lemon mixture evenly over the crust and return it to the oven. Bake until the lemon filling has set, about 20 minutes.
Remove from oven and let cool to room temperature, then, using a sifting container or tea strainer, dust the top with a layer of powdered sugar.
Cut into serving size squares.
Shortbread crust:
Preheat oven to 325° F (163° C).
Line a 9-by-9-inch baking pan (9x13 pan for slightly thinner bars) with enough parchment to hang over two of the sides, set aside.
In a medium size bowl, mix flour, white sugar, powdered sugar, lemon zest, and salt. Cut butter into small cubes. Add butter and using your fingers to work the butter into the flour until it is a crumbly dough. Pour the crumbles into baking pan, spread evenly in pan and press until more cohesive and solid. Bake until shortbread is pale golden all over about 20 minutes.
Lemon filling:
Meanwhile, beat the eggs and sugar until they are fluffy. Add the lemon zest and lemon juice, mix well. Add flour and mix until blended.
Once the bottom crust is done baking, remove from oven. Pour the lemon mixture evenly over the crust and return it to the oven. Bake until the lemon filling has set, about 20 minutes.
Remove from oven and let cool to room temperature, then, using a sifting container or tea strainer, dust the top with a layer of powdered sugar.
Cut into serving size squares.