Bars: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack
in the center of the oven. Line an 8 inch (20
cm) square baking pan with foil (or parchment paper) and butter the foil.
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter
until smooth. Add the sugar and beat until creamy smooth. Add the flour and salt and beat until the
dough just starts to come together. Press onto the bottom of your prepared pan and bake
for about 18 - 20 minutes, or until lightly brown around the edges. Remove from oven and place on a
wire rack to cool while you make the filling.
In a bowl, rub the lemon zest into the sugar. Stir in
the flour and salt. In another large
bowl, whisk the eggs. Gradually whisk in the sugar mixture until smooth. Add the
lemon juice and stir to combine. Pour the filling over the shortbread crust and
bake for about 18-20 minutes, or just until the filling has set. Remove from
oven and place on a wire rack to cool to room temperature. Refrigerate the bars
for about one hour or until firm. This will make it easier to cut the Lemon
To Serve: Cut into
squares and dust with powdered sugar. Lemon Bars can be
covered and stored
in the refrigerator for about three days.
Yield: 16 - 2 inch (5 cm) bars
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