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Sunny Tangy Lemon Bars: 20-Min Prep

Tangy Lemon Bars (with Shortbread Crust)
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Bright and sunny traybake with a buttery shortbread crust, offering a perfect balance of tangy and sweet citrus flavor.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup all-purpose flour
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, cream together 1 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy.
  3. Beat in 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together 2 1/4 cups of flour, 1/4 teaspoon of salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Press the dough evenly into the bottom of the prepared baking pan to form the shortbread crust.
  7. Bake the crust for 15-20 minutes, or until lightly golden. Remove from oven and let it cool slightly.
  8. While the crust is baking, prepare the lemon filling. In a medium bowl, whisk together 1 1/2 cups of granulated sugar and 3 large eggs until well combined.
  9. Stir in 1/4 cup of fresh lemon juice and 1 teaspoon of lemon zest.
  10. Add 1/4 cup of all-purpose flour and whisk until smooth.
  11. Pour the lemon filling evenly over the slightly cooled shortbread crust.
  12. Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and the edges are lightly golden.
  13. Let the bars cool completely in the pan on a wire rack.
  14. Once cooled, lift the bars out of the pan using the parchment paper overhang.
  15. Dust with powdered sugar, if desired, before cutting into squares.

Notes

  • For an extra tangy flavor, you can add a bit more lemon zest to the filling.
  • Ensure your lemon juice is fresh for the best flavor.
  • Allow the bars to cool completely before cutting to prevent them from crumbling.
  • Store leftover bars in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savoryskies.com/tangy-lemon-bars-shortbread-crust/