Lemon Bars

Shortbread Crust:

• 1 cup butter, melted
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Lemon Filling:

• 2 cups granulated sugar
• 6 Tablespoons all-purpose flour
• 6 large eggs
• 1 cup lemon juice

Method

Preheat oven to 325°F. Line bottom and sides of a 9x13 baking pan with parchment paper, making sure to leave an overhang on the sides to make it easier to lift. Set aside.

Prepare crust: Mix melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add 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 20-22 minutes until edges are lightly golden brown. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.

Prepare filling: Sifters the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.

Pour filling over warm crust. Bake the bars for about 25 minutes or until the center is set. 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.

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.