Lemon Bars

Ingredients

Time: 1 Hour
Yield: 12 squares

The Base (Shortbread)

• 1 1/4 cup all-purpose flour

• 1/3 cup powdered sugar (plus more for dusting)

• 1/4 tsp salt

• 6 Tbsp melted unsalted butter

Lemon Filling

• 2 Tbsp lemon zest (~3 lemons)

• 1/2 cup lemon juice (fresh is best! Linking my favourite lemon squeezer here)

• 4 eggs (room temperature)

• 1 1/2 cups sugar

• 1/2 cup all-purpose flour

Let’s get cooking…

The Base (Shortbread)

1. Preheat your oven to 350°F degrees and line a 10x7 ceramic or glass dish with parchment paper

2. Sift flour, powdered sugar, salt and then using a wooden spoon stir in melted butter and mix until combined. The final texture will resemble a crumbly-mixture (that’s OK)

3. Sprinkle the mixture into your lined pan and pat down until it’s compact and even (you can use a spoon or bottom of a measuring cup)

4. Bake for 20 minutes or until lightly golden brown

Lemon Filling

1. If you have a food processor, pulse the lemon zest and sugar together to infuse the two together into a delicious lemon sugar. If you don’t have a food processor simply mince the zest and mix it into the sugar

2. Wisk together the sugar mixture, flour, lemon juice and eggs until completely combined

The Marriage

1. Pour the lemon filling onto the warm crust and bake again for another 25 minutes, turning halfway through

2. Once done, allow to cool for an hour before chilling in the refrigerator (they will continue to set as they cool). This is a great dessert to make the night before

3. Cut the bars into the desired squares and dust with powdered sugar

Enjoy!