Ingredients
For the Shortbread Crust:
2 cups (255 grams) all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Lemon Filling:
2 1/2 cups granulated sugar
2/3 cup (85 grams) all-purpose flour
7 large eggs
1 cup lemon puree
1 tablespoon finely grated lemon zest
1/4 cup confectioners' sugar, for dusting
Preparation
Gather the ingredients and preheat the oven to 325°F.
Grease a 9-by-13-inch baking pan and line with parchment paper. If possible, leave some overhang so you can easily remove the entire flat of bars from the pan.
For the crust, combine 2 cups of flour, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt. Stir in the melted butter and vanilla to form a smooth dough; press the mixture evenly in the prepared baking pan and bake for about 20 minutes, or until set. Remove the partially baked crust to a rack.
In a large bowl, combine 2 1/2 cups of granulated sugar with 2/3 cup of flour. Whisk to blend thoroughly. Whisk in the eggs until well blended. Add the lemon puree and continue whisking until smooth. Pour the filling mixture over the warm crust.
Return the pan to the oven and bake until the filling is set, about 25 to 30 minutes. If there is any jiggle, give the bars a few more minutes. Remove the pan to a rack and let the bars cool completely before slicing.
If desired, sift confectioners' sugar over the cooled bars. Refrigerate leftover lemon bars.
?
Are Lemon Bars Supposed to Be Gooey?
Lemon bars are made with a custard-like layer on a hard shortbread crust, so the filling will be soft but should hold its shape when cooled and sliced.
PRODUCT IN THIS RECIPE:
Olivivero Lemon Puree