Lemon Bars

By Sally's Baking Recipes · 110 min

Ingredients

Instructions

1. Preheat the oven to 325°F (163°C). Line a 9×13-inch glass pan with parchment, leaving an overhang on the sides. Do not use metal.
2. Mix the melted butter, 1/2 cup sugar, vanilla and salt in a medium bowl. Add the flour and stir until fully combined; the dough will be thick.
3. Press the dough firmly and evenly into the prepared pan. Bake 20 to 22 minutes, until the edges are lightly browned.
4. While the crust is still warm, poke holes all over the top with a fork, without going all the way through.
5. Sift the 2 cups sugar and 6 tablespoons flour together in a large bowl. Whisk in the eggs, then the lemon juice and zest if using, until fully combined.
6. Pour the filling over the warm crust. Bake 22 to 26 minutes, until the center is relatively set and no longer jiggles when the pan is tapped.
7. Cool completely at room temperature, about 2 hours, then refrigerate 1 to 2 hours until well chilled.
8. Lift the bars out with the parchment overhang, dust with confectioners' sugar and cut into squares. Wipe the knife clean between cuts.
9. Store leftovers covered in the refrigerator for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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