Ingredients
Scale
- 1 cup unsalted butter, melted
- 1/2 cup granulated sugar (for crust)
- 2 cups all-purpose flour (for crust)
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar (for filling)
- 1/4 cup all-purpose flour (for filling)
- 2/3 cup fresh lemon juice (about 3–4 large lemons)
- Optional: Powdered sugar for dusting
Instructions
- Step 1: Preheat and Prep Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease any exposed pan surfaces.
- Step 2: Prepare the Shortbread Crust In a medium bowl, stir together the melted butter, 1/2 cup sugar, 2 cups flour, and salt. Mix until a soft dough forms. Press the dough evenly into the bottom of your prepared baking pan.
- Step 3: Bake the Crust Place the crust in the oven and bake for 20 minutes, or until the edges are very lightly browned. Remove the pan from the oven, but keep the oven on.
- Step 4: Mix the Lemon Filling While the crust is baking, whisk together the 4 eggs, 1 1/2 cups sugar, and 1/4 cup flour until smooth. Stir in the fresh lemon juice until well combined and no lumps of flour remain.
- Step 5: Final Bake Pour the lemon mixture over the hot, pre-baked crust. Return the pan to the oven and bake for an additional 25 minutes, or until the center is set and no longer jiggles.
- Step 6: Cool and Set Remove from the oven and let the bars cool completely at room temperature for about an hour. For the best texture, refrigerate the bars for at least 2 hours before slicing.
- Cook Time: 60 minutes
- Diet: Vegetarian