Ingredients
Method
Lemon Bar Shortbread Crust
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, add the softened butter and sugar, then cream together with a large spoon until smooth and creamy.
- Sift in the flour and mix until well blended.
- Add the shortbread crust to a greased 9-inch by 11-inch rectangular glass pan.
- Smooth and press the crust evenly across the bottom and slightly up the sides of the pan.
- Place the pan in the oven and bake until light golden brown, approximately 18 to 20 minutes.
- Remove the pan from the oven and place on a heat proof surface.
- Continue following the recipe to prepare the lemon bar filling.
Lemon Bar Filling
- Cut the lemons in half and juice the lemons.
- In a large bowl, whisk together the sugar and eggs.
- Stir in the baking powder and flour.
- Add the lemon juice to the bowl, and mix until well blended.
- Pour the lemon bar filling into the pan with the prepared, pre-baked shortbread crust.
- Place the pan back in the oven and cook for 17 to 20 minutes or until the filling is set.
- Remove the pan from the oven and place on a heatproof surface.
- Let the lemon bars cool slightly, then dust the top with the confectioner's sugar.
- Once the lemon bars are completely cooled, cut them into approximately 20 pieces.
