master

Lemon Bars with Shortbread Crust

(230g

(100g) granulated sugar

pure vanilla extract

salt

+ 2 Tablespoons (265g) all-purpose flour

(400g) granulated sugar

(48g) all-purpose flour

large eggs

(240ml) lemon juice (about 4 lemons)

oven

Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 glass or ceramic baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

**Make the crust**: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are very lightly browned.

**Make the filling**: Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.

Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.

Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.

  For the Bars

Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.

 Freezing Instructions

**Halve the Recipe**: Halve each of the ingredients to yield around 12 squares in a 9×9-inch baking pan. Same oven temperature. Bake the crust for 16-18 minutes and the bars for 20 minutes or until the center no longer jiggles.

 Notes:

Try lemon glaze to go on top (lemon juice, lemon zest and powdered sugar). Let it harden completely in the refrigerator before sifting more powdered sugar on top.