Lemon Bars

from ButterYum

makes one 9x13 cake pan

INGREDIENTS

SHORTBREAD CRUST:

• 1/2 pound (16 tablespoons) unsalted butter, room temperature

• 2 cups all purpose flour (or gluten-free flour)

• 1/2 cup granulated sugar

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon fine sea salt

FILLING:

• 3 cups granulated sugar

• 1 cup all purpose flour (or gluten-free flour)

• 6 large eggs, room temperature

• 1 cup freshly squeezed lemon juice

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon fine sea salt

GARNISH:

• confectioner’s sugar (or non-melting conf. sugar) for dusting

DIRECTIONS

TO MAKE THE CRUST:

• Preheat oven to 350F and place rack in center position,

• In the bowl of a stand mixer fitted with the paddle attachment, combine all the crust ingredients until no traces of dry ingredients remain.

• Press dough evenly into bottom of uncoated 9x13 aluminum cake pan.

• Bake for 15-20 minutes, then remove from oven and reserve while you make the filling.

TO MAKE THE FILLING:

• In a medium mixing bowl, whisk together the sugar and flour until no lumps remain.

• Add the remaining filling ingredients and whisk until smooth.

• Pour filling over prebaked crust and return to oven for 30-35 minutes or until the filling is set.

• Allow to cool completely in pan (chill if desired) before serving.

TO SERVE:

• Just before serving, sprinkle with a layer of confectioner’s sugar, then cut and serve.  In humid climates, consider non-melting confectioner’s sugar.  Bars are best served the day they’re baked as the shortbread crust will become chewy after that.

• Store leftovers in an airtight container in the refrigerator for up to a week.  They can safely be kept at room temperature, but chilling keeps the filling firm and easy to handle.

NOTES

• This recipe can easily be made gluten free by using gluten-free flour instead of all purpose flour.  Substitute equally.

• Serve these bars the same day they are baked.  You can still eat them a few days later, but the crust will absorb moisture from the lemon filling and become chewy.

• Wait until the bars are completely cool before dusting with confectioner’s sugar.  If you live in a humid climate, you might prefer dusting with non-melting confectioner’s sugar.