Lemon Bars With Shortbread Crust

By Sally's Baking Recipes · 110 min

Ingredients

Instructions

1. Preheat the oven to 163°C (325°F). Line the bottom and sides of a 9×13-inch glass pan with parchment, leaving overhangs to lift the bars out later.
2. Mix the melted butter, 1/2 cup sugar, vanilla and salt in a bowl. Add 265g flour and stir until fully combined; the dough will be thick.
3. Press the dough firmly and evenly into the pan.
4. Bake the crust for 20-22 minutes, until the edges are lightly browned.
5. Remove the crust from the oven. While it is still warm, poke holes all over the top with a fork, without piercing through.
6. Sift together 2 cups sugar and 46g flour. Whisk in the eggs, then the lemon juice and the lemon zest if using, until fully combined.
7. Pour the filling over the warm crust.
8. Bake for 22-26 minutes, until the centre is relatively set and no longer jiggles.
9. Cool completely at room temperature, then chill until firm.
10. Lift the bars out with the parchment, dust with confectioners' sugar, and cut into squares, wiping the knife clean between cuts.

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

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