Dessert

Lemon Bars with Irresistible Cookie Crust

... from Aunt Sandy's Kitchen

• Serves: 8 - 10 people
• Prep Time: 30 minutes
• Cooking: 40 minutes

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Lemon bars with a cookie crust. Sweet, tangy and irresistible. I'm going to show you how to make lemon bars from scratch using fresh lemons and a homemade cookie crust. I love lemon. And these lemon bars will make your lips pucker. So come with me and let's make some lemon bars.

Shortbread Crust Ingredients

• 2 cups + 2 tablespoon (⅛ cup) plain flour (all-purpose)
• ½ cup regular sugar
• ½ teaspoon (or less) salt
• 1 cup (2 sticks) butter, melted
• 2 teaspoon pure vanilla extract

Lemon Filling Ingredients

• 2 cups regular sugar
• ⅜ cup (6 tablespoon) all-purpose (plain) flour
• 6 large eggs
• Zest and juice from 4 lemons (medium)
• *Optional Topping: confectioners’ sugar for dusting

Shortbread Crust Directions

1. Preheat the oven to 350°F / 177°C.
2. Grease (or line with a parchment paper) a 13 x 9 inch glass baking dish. (Don't use metal pan).
   *Tip: let the parchment paper hang over the sides enough for easier removal of finished bars.
3. Stir together the flour, sugar, and salt.
4. Add the melted butter & vanilla and incorporate completely.
5. Press the thick dough firmly into baking dish making a even crust.
6. Bake till the edges are lightly browned about 20 minutes.
7. Remove from the oven.

Lemon Filling Directions

1. Stir together the sugar and flour.
2. Crack all the eggs open and stir together.
3. Wrisk the eggs into the sugar flour mixture.
4. Add the lemon zest and juice and mix till combined.


5. Pour over the crust and bake about 20 minutes. Use jiggle test to see if bars are done.
6. Remove bars from the oven and cool at room temperature for a hour.
7. Refrigerate bars and awhile to cool an additional 2 hours or till completely chilled.
8. Once cool, remove from the refrigerator and dust with confectioners’ sugar.
9. Cut into squares or bars before serving.
10. Cover and store leftover lemon bars in the refrigerator.