Lemon Bars
A buttery shortbread crust blind-baked until pale gold, then topped with a fresh lemon custard poured on while the crust is still hot - fresh-squeezed juice and zest instead of bottled juice, plus pouring the filling in hot, are what keep the filling from tasting dull or setting unevenly.
⏱ 55 min🍽 9 servings
dessertbakingvegetarian
Ingredients
- •1 cup flour
- •1/4 cup powdered sugar
- •1/2 cup butter
- •2 eggs
- •1 cup sugar
- •1/3 cup fresh lemon juice
- •1 tbsp lemon zest
- •2 tbsp flour (for filling)
Steps
- 1.Preheat oven to 350°F and mix the flour, powdered sugar, and butter into a dough for the crust.
- 2.Press the dough into a baking pan and bake for 15 minutes until pale golden - this blind bake is what seals the crust so it doesn't turn soggy under the filling.
- 3.Whisk the eggs, sugar, fresh lemon juice, lemon zest, and remaining flour together for the filling.
- 4.Pour the filling over the crust immediately while it's still hot from the oven, then bake for another 20 minutes until set - pouring it in hot is what helps the filling set evenly instead of turning gloopy.
- 5.Cool completely, then dust with powdered sugar and cut into bars.