lemon shortbread squares
Ingredients:
Shortbread Crust:
1 cup (2 sticks) unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon salt
2 cups + 2 Tablespoons all-purpose flour
Lemon Filling:
2 cups granulated sugar
6 Tablespoons all-purpose flour
6 large eggs
1 cup lemon juice (about 4 lemons)
confectioners’ sugar for dusting
Directions:
Preheat the oven to 325 degrees.. Line the bottom and sides of a 9 x 13 glass baking pan (I used a smaller pan, and this recipe does better with more space to spread out) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
CRUST: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl.
Add the flour and stir to completely combine.
The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even.
Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven.
*Tip:Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
FILLING: Sift the sugar and flour together in a large bowl.
Add the eggs and lemon juice and whisk until completely combined.
Pour filling over warm crust.
Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles.
Remove bars from the oven and cool completely at room temperature. then stick in the refrigerator until pretty chilled (usually 1-2 hours).
* Tip: Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week. Best served chilled.
Original recipe from: sally’s baking addiction. Modified a bit for personal preference.
