For a zesty punch of lemon, dive into these delicious and refreshing lemon bars with a shortbread crust. With only 5 ingredients, there’s no need for a big grocery shop because all of these ingredients you are sure to have in the fridge and pantry.
Short Bread Crust
1 cup unsalted butter, melted
1/2 cup granulated sugar
2 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups + 2 tablespoon all-purpose flour
2 cups granulated sugar
6 tablespoon all purpose flour
6 large eggs
1 cup lemon juice (about 2 full lemons, squeezed)
Confectioners sugar for dusting
Preheat the oven to 325 F(163C). Line the bottom of a 9×13 glass dish with parchment paper. Set aside.
For the Crust
Cream together the sugar, melted butter and vanilla extract. Add in the flour and salt and mix until completely combined. The dough will be very thick and condensed. Press into the lined dish with the dough and ensure that crust is even throughout. Set in the oven for about 18-20 minutes, or long enough so that the crust becomes very lightly brown on the edges.
For the Filling
Sift the flour and sugar together in a medium bowl. Add in the lemon juice and the eggs and mix well with a whisk.
For the Assembly
When the crust is lightly browned, remove from the oven and allow to cool for a few moments, just enough to harden. Pour the lemon filling over the warm crust and place back in the oven for 22-26 minutes or until the centre is slightly hardened and no longer jiggly. Cool for at least 1 hour out of the fridge and then place in fridge. I prefer them cold, but you can also serve them room temperature. Pull them out using the parchment paper and cut into equal squares (clean the knife each time for clean cuts). Sprinkle with confectioners sugar and VOILA, you have yourself the perfect combination and contrast between zesty and sweet, plus the contrasting texture of the light and delicate top sitting on the buttery and rich shortbread crust.