An easy recipe for old fashioned lemon bars.
- 1 cup salted butter, room temperature
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 ½ cups granulated sugar
- ½ cup flour
- 6 extra large eggs, room temperature
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
- 1 cup freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- Preheat the oven to 325 degrees.
- Line the bottom of a 9×13-inch glass baking pan with parchment paper. Leave a bit hanging on each side to make removing the bars from the pan easier. Set aside.
- For the crust: in the bowl of an electric mixer, cream together the butter and powdered sugar. Add in the vanilla and mix. Slowly add in the flour. Mix until the flour is fully combined into the butter and sugar. The mixture will be crumbly.
- Using your hands, press the crust mixture into the parchment lined baking pan. Be sure to evenly press the crust down into the pan – especially the corners.
- Bake for 15 – 20 minutes or until very lightly browned around the edges. Remove from oven and set aside.
- For the filling: In a large bowl, whisk together the sugar and flour.
- In a separate medium bowl, beat the eggs, vanilla, and heavy cream together. Pour the egg mixture into the flour mixture and whisk together until fully combined.
- Stir in the lemon juice and lemon zest. Whisk the mixture until smooth and creamy.
- Pour the lemon mixture over the warm shortbread crust.
- Bake for 25-30 minutes until the center is set and it doesn’t jiggle in the center. Don’t over bake.
- Remove the pan from the oven and allow to cool to room temperature. Cover the pan with plastic wrap and chill in the refrigerator for at least one hour.
- When ready to serve, use the paper overhang to lift the bars from the baking pan.
- Dust with powdered sugar.
- Using a bench scraper or a large knife, cut into 24 squares.
- Serve chilled.
- Serving Size: 1