Lemon Bars

There may still be A LOT of snow on the ground here in Minnesota, but the sun is out and the birds are chirping. I feel spring in the air. These lemon bars are sure to brighten any day. Layers of buttery flaky shortbread with a topped with a tangy lucious lemon layer and then a little dusting of powdered sugar. It’s just the best!

Ingredients

Shortbread Crust

• 1/2 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1 cup all purpose flour
• 1/4 tsp. salt

Lemon Layer

• 1 cup granulated sugar
• 2 tbsp. all-purpose flour
• 1 tbsp. lemon zest
• 1/2 cup lemon juice
• 3 eggs room temperature

Directions

Preheat the oven to 350 degrees.

Line a 8×8 in pan with parchment paper and set aside.

Starting with the crust, in a medium bowl add the butter and sugar. Use an electric mixer and cream it together. Then add in the salt and flour and continue to mix until it’s fully combined. It will be crumbly. Pour into the prepared pan and press it down using your hands or measuring cup, into an even layer. Blind bake in the oven for about 20-25 minutes.

While the crust is baking make the lemon layer. In a medium mixing bowl combine together the sugar, flour, lemon zest and juice. Whisk until combine and smooth then add in the eggs. Continue until everything is combined. Pour onto the crust. Reduce the heat to 325 degrees and bake again for about 20-25 minutes. Just until the center is set and no longer jiggling. Let cool completely. Dust with powdered sugar and cut into bars to serve. Keep in an air tight container for up to 5 days. Enjoy!