“These Easy Lemon Bars are packed with tart lemon flavor. With a buttery shortbread crust and a bright and zingy lemon filling, this lemon bar recipe is the best way to use fresh lemons!” – www.foxandbriar.com
Serving Size: 12 bars
For The Crust:
- 1 cup softened butter unsalted
- 2 cups flour
- ½ cup sugar
- 1/4 teaspoon kosher salt
For The Filling:
- 1 ½ cups sugar
- 1/4 cup flour
- 4 eggs at room temperature
- ⅔ cup fresh lemon juice about 6 lemons
- 1 tablespoon lemon zest 2-3 small lemons
Preheat oven to 350 degrees F. Line a 9×13 inch glass baking dish with parchment paper, set aside.
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of the prepared 9×13 inch pan.
Bake for 20 to 25 minutes, or until firm and golden.
In another bowl, whisk together the remaining 1 and 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs, lemon juice and zest. Pour over the baked crust.
Bake for an additional 20–25 minutes, until filling is set and not jiggly. Allow to cool at room temperature, in the pan on a wire rack. When cooled, transfer pan to the fridge and chill for at least 4 hours before cutting. Dust with confectioners sugar before cutting if desired. Store leftovers in the fridge for up to three days.
Recipe and Photo credit: www.foxandbriar.com
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