Perfect for summer - these Lemon Bars are zingy, with a crisp shortbread crust and luscious lemon filling!
Author: Jessica C Montaño
Prep Time: 20 mins
Cook Time: 55 mins
Chill Time: 3 hours
Total Time: 4 hours 15 mins
Yield: 15 bars
- 3 cups all-purpose flour divided - 2 1/2 cups for crust and 1/2 cup for filling
- 2/3 cups powdered sugar
- 1/2 tsp salt
- 12 tbsp unsalted butter melted
- 3 tbsp lemon zest
- 3 cups sugar
- 8 eggs large, room temperature
- 1 cup lemon juice, fresh
Heat oven to 350 F and line a 9x13 baking dish with parchment paper.
Whisk together 2 1/2 cups of flour with the powdered sugar and salt, then pour in the melted butter and mix until combined.
Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don't have a processor, mince the zest and mix with the sugar in a bag or bowl.
Add the sugar and remaining half cup of flour to a large bowl and mix well.
Pour in the lemon juice and add the eggs then mix well until completely combined.
Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.
- Dust with powdered sugar, cut, and enjoy!