Zesty Lemon Bars

Bright and tangy lemon curd atop a buttery shortbread crust.

Difficulty: Medium  |  Prep: 20m  |  Cook: 25m  |  Yield: 16 bars

Ingredients

• Crust: 1 cup (227g) butter, softened
• 1/2 cup (60g) powdered sugar
• 2 cups (240g) all-purpose flour
• 1/4 tsp salt
• Filling: 4 large eggs
• 1 1/2 cups (300g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 2/3 cup (160ml) fresh lemon juice (4-5 lemons)
• Zest of 2 lemons
• Powdered sugar, for dusting

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
2. For the crust, cream the butter and powdered sugar together, then mix in the flour and salt until a soft dough forms.
3. Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes, until lightly golden.
4. While the crust bakes, whisk the eggs, granulated sugar, and flour together for the filling.
5. Whisk in the lemon juice and zest until smooth.
6. Pour the filling over the hot crust and return to the oven.
7. Bake for 20-25 minutes, until the filling is set and no longer jiggles in the center.
8. Cool completely, then chill for at least 1 hour before slicing. Dust with powdered sugar before serving.