Mom's Legendary Lemon Bars
Soft and chewy shortbread crust with a tart lemon filling.
Ingredients
FOR THE CRUST
- 1 cup (226 g) unsalted butter
- 1/2 cup (75 g) powdered sugar
- 1/2 tsp. (3 g) salt
- 2 cups (240 g) all-purpose flour
FOR THE FILLING
- 4 eggs slightly beaten
- 2 cups (400 g) granulated sugar
- 1/2 tsp. (2 g) baking powder
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (55 g) lemon juice
- zest of one lemon
Instructions
- Preheat your oven to 350 degrees. Spray a 9x13" baking pan with nonstick spray. Line the pan with parchment paper and spray again. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and powdered sugar. This will kind of look like buttercream!
- Add the salt and the flour. Mix until well combined. It should look like a dough
- Pat the crust into an even layer in the prepared 9"x13" pan. Bake for 15 to 20 minutes. (Mine was perfect at 17).
- To make filling, mix all of the filling ingredients in a mixing bowl and beat until a smooth, silky consistency. Once the crust is baked, pour the lemon filling over hot crust and bake again for 20 to 25 minutes. (Mine was perfect at 20 minutes).
- After the bars have baked, let them cool completely. Sprinkle powdered sugar over the top of the bars and then cut into squares.