You'll love these homemade lemon bars for the delicate, buttery shortbread crust that is strong enough to hold up the sweet, tart, and luscious lemon curd filling. Finish with confectioner's sugar for the prettiest and most delicious dessert.
For the crust:
- 1 cup unsalted butter, at cool room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
For the lemon filling:
- 2 cups granulated sugar
- Zest of 2 large lemons
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup fresh lemon juice
- Confectioner’s sugar, for sprinkling on bars
Preheat oven to 350 degrees F. Line a 9x13-inch glass baking pan with parchment paper, leaving an overhang on the sides so you can easily lift out the bars. Spray with nonstick cooking spray and set aside.
In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Mix in the vanilla extract. Add the flour and salt and mix just until combined.
Press the dough evenly into the prepared pan. Bake for 20 to 22 minutes or until the edges are lightly golden brown.
While the crust is baking, make the lemon filling. In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour and whisk together.
Add the eggs and lemon juice. Whisk until combined. Pour the lemon filling over the warm crust.
Bake for 20 to 25 minutes or until the center is set. Remove the bars from the oven and cool completely at room temperature. When the bars are cool, transfer the pan to the refrigerator and chill until cold and firm, at least 2 hours.
When ready to serve, remove the pan from the fridge and dust with confectioner’s sugar. Cut into squares and serve.
Calories: 203kcal, Carbohydrates: 30g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 60mg, Potassium: 32mg, Fiber: 1g, Sugar: 21g, Vitamin A: 276IU, Vitamin C: 3mg, Calcium: 9mg, Iron: 1mg