Zesty Lemon Bars With a Shortbread Crust

For The base:

• ▢ 8 oz butter ((1 cups/2sticks) softened)
• ▢ 1½ cups granulated sugar
• ▢ 1½ teaspoons vanilla bean paste or pure vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ ½ teaspoon salt

For The Filling:

• ▢ 6 large eggs
• ▢ 2 egg yolks (large)
• ▢ 2¼ cups superfine/caster sugar (or granulated sugar)
• ▢ ½ cup all-purpose flour
• ▢ 2 tablespoons lemon zest
• ▢ 1 cup lemon juice (about 4 lemons)
• ▢ confectioners’ sugar for dusting

• Preheat the oven to 350°F/160°C

• Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out of the pan. Set aside.

• Using a mixer fitted with the paddle attachment (or a food processor) beat the butter, sugar, and vanilla vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.

• In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).

• Add to the prepared pan and using floured hands, press evenly into the prepared pan (including the sides).

• Dock the dough by pricking the top all with a fork and bake until just golden, around 20 to 25 minutes. Set aside to cool.

• Beat eggs and yolks together in a bowl; whisk in the sugar and flour until smooth. Add lemon zest and lemon juice; whisk well. Pour lemon filling over the crust.

• Pour filling over the warm crust. Bake the bars for 20-25 minutes or until the center is set and no longer jiggles when gently shaken. Remove bars from the oven and cool completely at room temperature for 2 hours, then transfer to the refrigerator and chill until chilled (about 1-2 hours).

• Once cool, lift the bars out of the pan by lifting with the parchment 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.

Tips for Perfect Lemon Bars (Beginner-Friendly & Pro-Level)

• Use fresh lemons, not juice from a bottle, for a natural flavor.
• Swap lemons with other citrus fruit (like for like) for a whole new dessert.
• Please don’t rush the chill time you need for the lemon bars to set completely.
• Use a sharp knife to cut the bars. Moisten the blade with warm water, shake off the excess, clean the knife after each cut, and re-moisten for the neatest cuts.
• Don’t worry if you’re unsure if the lemon bars are firm enough when you remove them from the oven. They will continue to set as they cool.
• The powdered sugar is optional – It’s only used for a visual contrast in colors and added sweetness, but not required for a good batch of lemon squares.

Storage & Freezing Instructions

• To Store: Cover the lemon bars tightly with plastic wrap or store in an airtight container in the refrigerator. They’ll stay fresh for up to 1 week.
• To Freeze: After chilling and slicing, place bars on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months.

To Serve from Frozen: Let them thaw in the fridge overnight or at room temp for about 30 minutes. Re-dust with powdered sugar before serving if needed.

Calories: 262 | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 133mg | Potassium: 48mg | Fiber: 1g | Sugar: 30g | Vitamin A: 318IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg