Lemon Bars with Shortbread Crust
A 9×13-inch shortbread-and-lemon slab made with six extra-large eggs. Allow time for the cooling and chilling stages before cutting twelve generous bars.
Ingredients
Shortbread Crust
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- Cooking spray for exposed pan sides
Lemon Filling
- 6 extra-large eggs room temperature
- 3 cups granulated sugar
- 2 tablespoons lemon zest finely grated
- 1 cup fresh lemon juice
- 1 cup all-purpose flour
- Powdered sugar for dusting
Instructions
Make the Crust
- Preheat oven to 350°F. Line a 9×13×2-inch pan with parchment overhang and lightly grease the exposed sides.
- Cream butter and 1/2 cup sugar for 2–3 minutes until smooth. Mix in 2 cups flour and salt, then press evenly into the pan with a low 1/2-inch border.
- Bake at 350°F for 15–20 minutes until the edges are pale golden. Cool on a rack about 30 minutes; keep the oven at 350°F.
Fill and Chill
- Whisk extra-large eggs, 3 cups sugar, lemon zest, and lemon juice. Whisk in the filling’s 1 cup flour until smooth and pour over the cooled crust.
- Bake at 350°F for 30–35 minutes until set with a slight center jiggle and no liquid wave; the egg filling should reach at least 160°F.
- Cool on a rack about 1 hour, then refrigerate at least 2 hours until firm. Lift out, dust with powdered sugar, and cut 12 large squares.
Notes
- Refrigerate the baked slab within 2 hours of oven removal; store covered for up to 3 days.
- Freeze undusted bars up to 2 months, separated with parchment.
- Thaw refrigerated and add the sugar dusting when serving.