Zesty Lemon Squares (Print Version)
# Ingredients:
→ Shortbread Crust
01 -
1/2 cup white sugar
02 -
2 teaspoons vanilla extract
03 -
1 cup butter, melted
04 -
2 cups and 2 tablespoons flour (all-purpose)
05 -
1/2 teaspoon salt
→ Lemon Filling
06 -
6 tablespoons all-purpose flour
07 -
Freshly squeezed lemon juice, 1 cup (around 4 lemons)
08 -
2 cups white sugar
09 -
6 eggs, large
10 -
Optional: powdered sugar for sprinkling on top
# Instructions:
01 -
Set your oven to 325°F. Grab a 9×13-inch glass dish, line it with parchment paper, and let it hang over the edges for easy lifting.
02 -
Mix together melted butter, sugar, vanilla, and salt. Stir in flour till the texture gets thick. Spread it out evenly in the dish, bake for 20-22 minutes or until edges start to brown. While it’s still warm, poke small holes using a fork.
03 -
Combine the sugar and flour by sifting, then whisk in eggs and lemon juice until the mixture’s smooth.
04 -
Pour the filling mix over the warm crust. Pop it into the oven for 22-26 minutes, or until it’s firm. Let it cool at room temp for 2 hours, then chill it in the fridge for 1-2 hours.
05 -
Take the bars out by lifting the parchment, sprinkle powdered sugar on top if you like, and cut into squares. Clean your knife after each cut for neat edges.
# Notes:
01 -
Stick to 325°F to keep them from overbaking.
02 -
Squeeze fresh lemons for the nicest taste.
03 -
Bars freeze great—just skip the sugar on top. Store for 3-4 months.