Another Ina Garten classic: these lemon bars are a quintessential treat, featuring a buttery shortbread crust topped with a luscious and tangy lemon filling. We upped the shortbread’s saltiness with our Baker’s Salt to give some contrast to the tart-sweet filling. These zesty treats are perfect for satisfying sweet cravings and brightening any occasion with their refreshing taste.
Time: 1 hour + chill time
Makes a 9X13 panRating
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Loading...| For the Crust: | |
| 2 sticks unsalted butter | |
| 1/2 cup granulated sugar | |
| 2 cups flour | |
| 1 tsp Baker's Salt | |
| For the Filling: | |
| 6 eggs, room temp | |
| 3 cups sugar | |
| 2 Tbl lemon zest (about 4 lemons) | |
| 1 cup lemon juice | |
| 1 tsp Cookie Vanilla | |
| 1 cup all-purpose flour | |
| Powdered sugar for dusting |
| 1. | Preheat oven to 350°F. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy. Add in the flour and salt and beat until combined. Turn the mixture out onto a work surface and gather into a ball. Flatten the dough and press it into a 9X13 pan. Press evenly into the pan. |
| 2. | Bake the crust for 15 minutes or until lightly browned. Allow to cool. |
| 3. | To make the filling, whisk together the eggs, sugar and lemon zest until combined. Whisk in the lemon juice and extract. Switch to a spatula and incorporate the flour. |
| 4. | Pour the filling over the cooled crust and bake for 30 mins or until the center is set. Cool to room temp before cutting. If making the day before, store in the fridge then bring to room temp before cutting. Dust with powdered sugar to serve. |
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