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Lemon Bars
By Sally · sallysbakingaddiction.com
24 bars
2 hrs 50 min (mostly cooling)
Buttery shortbread crust topped with a bright lemon custard filling, baked until set and dusted with confectioners' sugar.
| prepPreheat oven to 325°F / 163°C | ||||||||
| prepLine 9×13-inch glass baking pan with parchment paper, leaving overhang on sides | ||||||||
| 1 cup / 226 g unsalted butter, melted | Mix butter, sugar, vanilla & salt | Stir in flour, press into pan | Bake crust 325°F / 163°C, 20–22 min | Poke holes in warm crust with fork | Pour filling over crust | Bake 325°F / 163°C, 22–26 min | Cool 2 hrs room temp, then chill 1–2 hrs | Lift out, dust with confectioners' sugar & cut |
| 1/2 cup / 100 g granulated sugar | ||||||||
| 2 teaspoons pure vanilla extract | ||||||||
| 1/2 teaspoon salt | ||||||||
| 2 cups + 2 tablespoons / 265 g all-purpose flour (spooned & leveled) | ||||||||
| 2 cups / 400 g granulated sugar | Sift sugar & flour together | Whisk in eggs, lemon juice & zest | ||||||
| 6 tablespoons / 46 g all-purpose flour | ||||||||
| 6 large eggs | ||||||||
| 1 cup / 240 ml fresh lemon juice | ||||||||
| 2 teaspoons fresh lemon zest (optional) | ||||||||
| confectioners' sugar for dusting (optional) | ||||||||
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