Thick & Chewy Lemon Bars
 
Prep time
Cook time
Total time
 
Thick lemon bars with a shortbread crust - these are the lemon bars of your dreams.
Author:
Serves: 25-30 bars
Ingredients
For the Shortbread Crust:
  • 2 cups all-purpose flour
  • ¼ cup + 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • ¾ cup unsalted butter, cubed
For the Filling:
  • 8 eggs
  • zest and juice of 4 large lemons
  • 2½ cups granulated sugar
  • ½ cup all-purpose flour
  • ¾ teaspoon kosher salt
  • powdered sugar, for dusting
Instructions
  1. Preheat your oven to 350 degrees F. First, make the crust. Whisk together your flour, granulated sugar and salt, then cube your butter and use your hands to cut it into the flour mixture until coarse crumbs form. Line a 9x13-inch pan with parchment and press your shortbread dough into the pan as evenly as you can, but don't worry about going up the sides of the pan. Bake for 15 minutes or so, until the edges start to turn slightly golden. Remove from the oven and set aside.
  2. While your crust bakes, whisk together your eggs, lemon juice and lemon zest, sugar, flour and salt. Pour the mixture over the hot crust once it's ready, and bake for 25-30 minutes, until fully set but not browned. Allow the bars to cool completely before slicing (I refrigerated mine). You can sprinkle with powdered sugar when you're ready to serve, if you like.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2015/04/20/thick-chewy-lemon-bars/