Classic Lemon Bars

Ingredients

• Shortbread crust:
• 1½ cups all-purpose flour
• ½ cup confectioners’ sugar (plus extra for sprinkling)
• ¼ teaspoon salt
• 12 tablespoons (1½ sticks) butter, melted and cooled
• Lemon filling:
• 4 large eggs
• ½ cup lemon juice
• 1¼ cups granulated sugar
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Preheat oven to 325-degrees F. Line 8x8-inch pan with baking parchment.
2. For shortbread crust:
3. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Stir while streaming in melted butter; stir until just combined. Spread shortbread dough evenly into bottom of pan and bake at 325-degrees F for about 20-25 minutes, until slightly golden on edge.
4. For Lemon Filling:
5. While crust is baking, in a mixing bowl use an electric mixer to beat eggs on high until frothy, lighter in color and slightly thickened. Lower speed to medium and beat in lemon juice, and sugar. Sprinkle in flour, baking powder and salt; mix to combine.
6. Pour mixture over shortbread crust. Bake at 325-degrees F until set and slightly golden; about 25-30 minutes. Remove from oven and allow to cool. Cover and refrigerate at least 1 hour before cutting. When ready to serve, sprinkle with confectioners’ sugar before cutting. Makes 16.