No-Fail Lemon Bars with Shortbread Crust
Serves 1635 mins prep45 mins cook
Silky, tart, perfectly sweet, and extra summery. These No-Fail Lemon Bars with Shortbread Crust are a must-bake any time of year, but especially during the summer months!
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What you need
Instructions
INSTRUCTIONS Crust Line a 9-inch square ceramic or glass baking pan with parchment paper. Set aside. In a medium bowl, sift together flour and powdered sugar. Add butter. Beat with an electric mixer until it looks like corn meal, about 2-3 minutes. Add egg yolks and vanilla. Continue to mix until it forms a smooth dough, about 2-3 minutes. Turn dough into prepared pan. Press dough down to cover bottom of pan evenly. Refrigerate for at least 30 minutes. While crust is chilling, heat oven to 350 degrees F. Bake crust until lightly browned around edges, about 15-20 minutes. Remove to cooling rack. Reduce oven temperature to 325 degrees F. Filling In a large bowl, whisk together sugar, eggs yolks, lemon juice, and lemon zest. Place over the top of a pot of simmering water. Cook while stirring until curd has thickened to a pudding consistency, about 20-30 minutes. Remove from heat. Strain through a fine mesh sieve into a clean bowl. Whisk in butter. Pour on top of baked crust. Bake for 10-12 minutes, until mostly set. Remove from oven. Allow to cool completely before slicing.View original recipe