Lemon Bars With Shortbread Crust
Ingredients
Scale
- 1 cup all purpose flour
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1 cup sugar
- 2 tbsp. + 1 tsp. all purpose flour
- 1/2 tsp. baking powder
- 1/8 tsp salt
- 2 large eggs, lightly beaten
- 3 tsp, grated lemon zest
- 3 tbsp. lemon juice
- 2 tbsp. powdered sugar
Instructions
- . If using parchment paper, line the baking dish with parchment paper. Cut a large enough sized sheet to allow for overhang for easy removal of the bars. I make these bars without parchment paper and they cut out of the pan nicely.
- In a large mixing bowl, combine all-purpose flour, unsalted butter and granulated sugar. Using a pastry blender or clean hands, mix to combine until mixture resemble coarse crumbs.
- Next, sprinkle the crumbly mixture evenly into the bottom of the prepared 8×8-inch baking dish.
- Press the mixture down by hand, or gently press down using the bottom of a drinking glass.
- Bake in 325°F oven for 25 minutes.
- While the crust is baking,
- In a medium-sized mixing bowl, combine granulated sugar, all-purpose flour, baking powder, salt, (if using unsalted butter), beaten eggs, lemon juice and lemon zest.
- until the crust has finished baking.
- Remove the baked crust from the oven and set on a heat-proof surface. Pour the mixture into the baking dish on top of the baked crust.
- . The centre should not be jiggly. The 25 minute baking time is always the perfect time for my oven.
- Cool the baked lemon bars for 1 hour at room temperature on a wire cooling rack. Next, chill them in the refrigerator for at least one hour.
- Use a sharp knife to slice into squares. Wipe the knife with a damp cloth between cuts to keep a nice clean edge to the bars.
- if eating them immediately. If eating later, refrigerate, covered in plastic wrap and dust with powdered sugar before serving.