Lemon Bars
A buttery shortbread crust, with a lovely creamy lemon filling – these are by fare the best Lemon Bars I ever made or had.
Ingredients
Shortbread crust
- 230 gr melted butter
- 300 gr all purpose flour
- 100 gr sugar
- 1 tbsp lemon zest
- ½ tsp salt
Lemon Filling
- 220 ml lemon juice
- 300 gr sugar
- 5 large eggs room temperature
- 45 gr all purpose flour
Instructions
Shortbread
- Line the bottom and the sides of a 9x13 baking pan, with parchment paper, making sure leaving more out on the sides, as that it will help lifting out the bars from the pan at the end.Set aside. Preheat the oven at 170° C .
- In a medium bowl, mix the sugar and lemon zest. Then add the melted butter and mix again until all combine. Gradually add the flour and stir until completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are lightly browned.
Lemon Filling
- In a large bowel, whisk the sugar and flour, then add the eggs, one at the time. At the end add the lemon juice ans stir until completely combine. Pour the filling over the worm crust and bake for another 22-25 minutes, or the centre is set an no longer jiggles. Remove the bars from the oven and cool completely at room temperature for 1 -2 hours.