Ingredients
Units
Scale
Shortbread Crust
- 2 sticks (1 cup/ 227 gr) butter
- 2 cups (240 g) all purpose flour
- 1/2 cup (50 g) powdered sugar
- 1/2 teaspoon salt
Lemon Filling
- 4 large eggs
- 2 cups (400g) granulated sugar
- 1/2 teaspoon (2 g) baking powder
- 4 tablespoons (36 g) all purpose flour
- 4 tablespoons (57.5 g) fresh lemon juice
- zest of 1 lemon
Instructions
- Preheat oven to 350 degrees F. Grease a 9X13 in baking pan with butter.
- Make the shortbread dough. With an electric mixer, on medium speed, combine butter and sugar and beat until smooth. Sift in salt and flour and mix on low seed to combine. Dough will be a bit crumbly. Pat dough into prepared baking pan and bake for 15 minutes.
- Take out of oven and set aside to cool.
- In the meantime, make the lemon filling. With an electric mixer, on medium speed, mix the eggs and sugar until creamy texture and pale yellow in color. Add the flour, baking powder, lemon juice, lemon zest and mix on low speed until smooth.
- Pour mixture over prepared crust and bake for 25 minutes, or until toothpick comes out clean. Let cool about 1 hour. Refrigerate for at least one to two hours. Sprinkle top with extra powdered sugar. Cut into squares and serve!
Notes
TOP TIPS
If you look at your bars after the recommended bake time, and the filling looks loose, runny, or too liquid, give them more time.
You’ll know your lemon bars are done when the edges are starting to turn golden, and the filling is set and no longer wobbly in the center. They will also set a little more after they are cooled.
If your lemon bars are too runny or jiggly, it is probably because the crust was under baked. Runny lemon bars – This is a common issue for people who are making lemon bars for the first time.
Usually, it just means that you need to bake your bars longer. If your bars seem to brown at the edges, you can cover them with aluminum foil and turn down the heat.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Sweet/ Dessert
- Method: American
- Cuisine: American