Sally\u2019s Baking Addiction came through with this recipe (originally found on her website<\/a>):<\/p>\n\n\n\n
![\"The](\"https:\/\/deliberatelydebcom.files.wordpress.com\/2020\/04\/sallys-baking-action.png?w=1024\")
Shortbread Crust<\/strong><\/p>\n\n\n\n
- 1 cup (230g; 2 sticks) unsalted butter, melted<\/li>
- 1\/2 cup (100g) granulated sugar<\/li>
- 2 teaspoons pure vanilla extract<\/li>
- 1\/2 teaspoon salt<\/li>
- 2 cups + 2 Tablespoons (265g) all-purpose flour<\/li><\/ul>\n\n\n\n
Lemon Filling<\/strong><\/p>\n\n\n\n
- 2 cups (400g) granulated sugar<\/li>
- 6 Tablespoons (48g) all-purpose flour<\/li>
- 6 large eggs<\/li>
- 1 cup (240ml) lemon juice (about 4 lemons)<\/li>
- optional: confectioners\u2019 sugar for dusting (Deb note: I did this, it’s pretty, do it!)<\/li><\/ul>\n\n\n\n
Instructions<\/strong><\/p>\n\n\n\n
- Preheat the oven to 325\u00b0F (163\u00b0C). Line the bottom and sides of a 9\u00d713 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.<\/li>
- Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are very lightly browned. Remove from the oven and set aside until step 4.<\/li>
- Make the filling: Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.<\/li>
- Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.<\/li>
- Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners\u2019 sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.<\/li><\/ol>\n\n\n\n
Some advice from my experience making this:<\/h2>\n\n\n\n
- READ AHEAD. This recipe isn\u2019t super-complicated, but it\u2019s best to prepared, and you can only do that by reading ahead. <\/li>
- GET EVERYTHING OUT YOU NEED FOR THE WHOLE RECIPE. This isn\u2019t just for this recipe, this is for anything you\u2019re cooking\/baking. Just get everything out so that once you\u2019re hands are covered in butter and flour, you\u2019re not opening a cupboard and making more of a mess than you\u2019ll already have on your hands (haha, on your hands\u2026 *long sigh*). <\/li>
- TRUST THE PROCESS. There were a few times while making these that I thought (or said aloud) \u201cis this what I\u2019m supposed to be doing?\u201d \u201cthis parchment paper is going to give the edges weird creases\u201d \u201cwarm crust? So should I let the hot crust cool to warm?\u201d but I just followed the instructions (and Sally\u2019s tips, found throughout and after the recipe in her blog post) and trust me, these bars were utter perfection. <\/li><\/ol>\n\n\n\n
Bonus tip: I love my Pampered Chef tablet stand<\/a> my mom got me for my birthday (or this similar one on Amazon<\/a>). It\u2019s so helpful to just keep in one spot when reading one of the 8 million recipes I have pinned!<\/p>\n\n\n\n