Lemon Bars with Shortbread Crust For Easter Day 2024

Lemon Bars with Shortbread Crust For Easter Day 2024: The delicate, buttery shortbread crust of my Easy Lemon Bars with Shortbread Crust is topped with a silky, mouthwatering, wonderfully tart lemon filling. They come together quickly and easily, and may be made in large quantities for sharing or not. To find out why my dear granny said these were the tastiest lemon bars she had ever tasted, you will have to prepare some.

Lemon Bars with Shortbread Crust For Easter Day 2024

INGREDIENTS

Crust:

• 8 ounces (2 standard sticks) cold butter, cut into pieces
• ½ cup granulated sugar
• 2 cups all purpose flour

• ¼ teaspoon salt
• ½ teaspoon vanilla extract

Filling:

• 6 eggs
• 3 cups granulated sugar
• 1 cup all purpose flour

• zest of one lemon (zest it before you juice it!)
• 1 cup freshly squeezed lemon juice (about 6 lemons)

INSTRUCTIONS

• Set the oven temperature to 350°F.

• Grease a 9 x 13 x 2 inch baking pan or liberally apply cooking spray. Line the pan with parchment paper, ensuring the edges dangle over each side for added safety (you may also butter or spray the paper!). Later on, this will assist in raising the bars.

• Even with a non-stick pan, buttering and spraying are crucial since the filling can become sticky.

• In a food processor, add all the crust ingredients and pulse a few times to mix them together. Your mixture will be crumbly and dry. Don’t worry if it doesn’t come together like dough.

• Pour this mixture into the baking pan that has been prepared. Press the mixture firmly into the pan’s bottom after gently leveling it out.

• Bake for 15 to 20 minutes, or until the crust is starting to turn golden brown on the edges.

• As the crust bakes, get the filling ready.

• In a large bowl, add all filling ingredients; whisk to fully blend.

• After the crust is done, cover the filling with the crust and return it to the oven for another 25 to 30 minutes, or until the filling is set.

ALSO SEE

Homemade Honey Mustard Sauce Recipe

Notes

Nutrition

• Serving: 1g | Calories: 160kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated

• Fat: 1g | Monounsaturated Fat: 2g | Trans

• Fat: 0.3g | Cholesterol: 56 mg | Sodium: 85mg | Potassium: 22mg | Fiber: 1g | Sugar: 11g | Vitamin A: 271IU | Calcium: 20mg | Iron: 1mg

FAQs AND QUESTIONS

HOW TO MAKE THE BEST LEMON BARS

• For the shortbread crust, be sure your butter is chilled to begin with.

• Freeze butter just long enough so that it can be easily grated using large-hole grater. This makes it so much easier to form the crust.

• Allow the finished lemon bars to fully chill before slicing in. The filling will set completely while it chills.

• Lining a baking dish with foil that extends beyond the dish will allow for easy removal of the entire dessert onto a cutting board.

• Leftover lemon bars keep well for up to a week, covered and chilled in the fridge.