Lemon Shortbread Bars

RECIPE

Crust:

▢ 1/2 cup (1 stick) unsalted butter, softened to room temperature

▢ 1/4 cup granulated sugar

▢ 1 cup all-purpose flour

▢ 1 teaspoon vanilla extract

▢ 1/4 teaspoon baking powder

▢ 1/8 teaspoon salt

Filling:

▢ 3 large eggs, at room temperature

▢ 1 cup granulated sugar

▢ 1 tablespoon grated lemon zest (about 2 lemons)

▢ 1/2 cup freshly squeezed lemon juice (about 2 large lemons)

▢ 1/2 cup all-purpose flour

▢ Confectioners' sugar for dusting

INSTRUCTIONS

For the Shortbread Crust

1. Preheat oven to 350° F and line a 9x9 pan with parchment paper covering the bottom and up the sides. Lightly spray with non-stick baking spray and set aside.
2. In a mixing bowl fitted with a paddle attachment or with a hand mixer, cream the softened butter and sugar together on high speed for 2 minutes or until light and fluffy.
3. With the mixer on LOW, add in the flour, vanilla extract,  baking powder, and salt and mix until just combined. The dough will be crumbly but shouldn't be dry.
4. Press dough into the bottom of the lined baking pan and bake for 15 minutes.
5. Let cool completely before adding the filling mixture.

For the Lemon Filling

1. In a bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until fully combined. Pour over the cooled shortbread crust and bake for 22-25 minutes or until almost set. You don't want to overbake these bars!
2. Let the bars come to room temperature in the pan. Lift the parchment paper with bars out of the pan, slice into squares, and dust with confectioners' sugar. For neat squares, wipe your knife each time you slice.
3. Store bars covered in the refrigerator for up to 1 week. You will have to dust them again with confectioners' sugar.