Ri C BAKES
Ri's Recommendations
- Zest, zest, zest! Juice, juice, juice! Add every bit of yellow you can get from your lemons before cutting them and using your lemon squeezer to get every drop of juice. The lemons are the most important part of this recipe - use every bit of them to keep your lemon bars fresh and flavorful!
- Let the bars sit for at least 2 hours in the fridge (if not, longer/overnight) before serving.
- Remove the full tart from the pan (via the parchment paper lining) after it's been set, then cut and dust with powdered sugar on a cutting board. Lift the parchment paper back up and place the bars back in the pan - perfectly cut and ready-to-serve!
Ingredients
Shortbread Crust:
1 cup flour
¼ cup granulated sugar
½ tsp. salt
8 tbs. (1 stick) butter, melted
Lemon Filling:
2 eggs
Zest and juice from 2 lemons
1 cup granulated sugar
½ tsp. baking powder
Powdered sugar for dusting
Preparation
Step 1
Preheat oven to 350°. Line an 8x8 pan with parchment paper.
Step 2
For shortbread crust: In a large mixing bowl, combine dry ingredients. Add melted butter to form dough. Press into the lined 8x8 pan. Bake for 20 minutes, until edges are golden.
Step 3
For lemon filling: In a large mixing bowl, whisk the two eggs. Add lemon zest and juice and mix. Slowly add the granulated sugar and baking powder, whisking continually until combined. Pour filling into hot crust. Bake 20-25 minutes, until the center is set but slightly jiggly.
Step 4
Let the pan cool completely at room temperature, then put in fridge to continue setting.
Step 5
Cut into 9 individual lemon bars and dust with powdered sugar before serving!