Lemon Bars with Shortbread Crust
The perfect Lemon Bars with Shortbread buttery crust, filled sweet tart lemon custard, sprinkled with powdered sugar. They have a smooth silky texture that wins everyone over!
Ingredients
Lemon Custard Filling
- 1 cup fresh lemon juice
- 2 cups white sugar
- 6 tablespoons all purpose flour sifted
- 6 large eggs
Shortbread Crust
- 1 cup melted unsalted butter 2 sticks
- 1/2 cup white sugar
- 2 cups and 2 tablespoons all purpose flour sifted
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- powdered sugar for dusting optional
Instructions
- Preheat oven to 325 degrees (F)
- Begin by preparing the shortbread crust. Mix the melted butter with sugar, salt and both extracts.
- Add the sifted flour and fold using a spatula. Dough will be thick. In a glass baking dish lined with parchment paper, firmly press the crust until you have an even layer.
- Bake for 20 minutes until lightly browned. Once baked and slightly warm, gently poke holes into the crust to allow the lemon filling to soak in.
- While the crust rest, prepare the lemon filling by sifting the sugar and flour into a bowl. This step is very important.
- Add the eggs and lemon juice into the sifted dry ingredients and whisk until completely combined or with no visible lumps.
- Pour the lemon mixture on top of the crust and tap the sides to remove any bubbles. Then, bake for 25 minutes (or until the custard is set and does not jiggle) Note: If you see a white bubbly layer form on top of your lemon bars, that’s normal. It’s just the eggs activating with the citrus
- After the lemon bars are done baking, place them in the fridge to cool for about 3 hours. Lift the parchment paper and remove the bars from the glass baking dish.
- Top with powdered sugar (optional), slice and enjoy!
Video
Notes
Note: If you see a white bubbly layer form on top of your lemon bars, that’s normal. It’s just the eggs activating with the citrus. To remove the bubbles, tab the sides of the baking dish. Still there? Not to worry, that’s why we have powdered sugar! Just sprinkle some on top and no one will notice.