Recipe from Sally’s Baking Addiction.
Ingredients:
Shortbread Crust
- 1 cup (230g; 2 sticks) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
Lemon Filling
- 2 cups (400g) granulated sugar
- 6 Tablespoons (46g) all-purpose flour
- 6 large eggs
- 1 cup (240ml) lemon juice (about 4 lemons)
- optional: confectioners’ sugar for dusting
Instructions:
Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 glass baking pan (do not use metal) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the 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 or until the edges are lightly browned. Remove from the oven.
Make the filling: Sift 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 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I recommend serving chilled.
Enjoy!