When life hands you lemons, turn them into lemon bars! This recipe will soon become your go-to for potlucks, parties, and special occasions like Easter or Christmas. It’s a keeper of a recipe.
For the Shortbread Crust:
- PREP: Preheat your oven to 350°F. Line a 13x9x2” baking pan with parchment paper, making sure it goes up the sides to prevent any filling spills.
- CRUST: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and 1/2 cup sugar. Add 1 1/2 tsp vanilla extract, 2 cups flour, and 1/4 tsp salt. Continue mixing until the mixture is crumbly, with no dry flour remaining. Spread the dough evenly into the bottom of your prepared pan, pressing it with your fingertips to flatten and even it out. Bake the crust at 350°F for 18-20 minutes, or until it’s lightly golden at the edges. Transfer it to a wire rack to cool slightly.
- FILLING: While the crust is baking, zest and squeeze the lemons, and prepare your filling. In a large mixing bowl, whisk together eggs and sugar until well-blended. Add lemon juice and lemon zest, and whisk to combine. Add 1 cup of flour and whisk until the mixture is smooth, with no traces of flour remaining.
- BAKING: Pour the filling over the warm crust and bake in the center of a preheated oven at 350°F for 30-35 minutes, or until the filling is set. As soon as the filling is no longer wobbly in the center, remove it from the oven to avoid over-baking. Allow it to cool in the pan at room temperature for at least 1 hour, then refrigerate for at least 2 hours before serving.
- TO SERVE: Gently pull up the parchment paper to loosen it from the pan, then transfer to a cutting board and cut it into 18-20 squares. Finally, dust the tops with powdered sugar.
