Lemon Bars
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WHAT YOU NEED:
SHORTBREAD: 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 TOP: 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 and set aside.
In a medium bowl, mix flour, white sugar, powdered sugar, lemon zest, and salt. Cut butter into small cubes. Add butter and use your fingers to work it into the flour until it is a crumbly dough. Pour the crumbles into a baking pan, spread evenly in the pan, and press until more cohesive and solid. Bake until the shortbread is pale golden all over, about 20 minutes.
LEMON FILLING:
Meanwhile, beat the eggs and sugar until fluffy. Add the lemon zest and lemon juice and mix well. Add the flour and mix until blended.
Once the bottom crust is done baking, remove it from the 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 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 and set aside.
In a medium bowl, mix flour, white sugar, powdered sugar, lemon zest, and salt. Cut butter into small cubes. Add butter and use your fingers to work it into the flour until it is a crumbly dough. Pour the crumbles into a baking pan, spread evenly in the pan, and press until more cohesive and solid. Bake until the shortbread is pale golden all over, about 20 minutes.
LEMON FILLING:
Meanwhile, beat the eggs and sugar until fluffy. Add the lemon zest and lemon juice and mix well. Add the flour and mix until blended.
Once the bottom crust is done baking, remove it from the 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 powdered sugar.
Cut into serving-size squares.