Sunshine Lemon Bars
Tart, tangy, and sweet all rolled into one!
Ingredients
Shortbread Crust
- 1 ½ c. flour
- ¾ c. butter cold, diced
- ¼ c. powdered sugar
- lemon zest
Lemon Filling
- 4 large eggs
- 1 c. powdered sugar
- ½ c. lemon juice fresh squeezed if available
- 2 tbsp. flour
Instructions
- Begin by heating your oven to 350°F and lining an 8x8 baking dish with parchment paper. Then, in a medium bowl or food processor, combine all of the crust ingredients until you have a nice crumbly mixture. Spread the crumb mixture over the parchment-lined dish and press down to corm the crust. Then bake for 20 minutes or until the crust is golden.
- While the crust is cooking, whisk the ingredients for the filling together until smooth and creamy. When the crust is done baking, remove from the oven and pour the lemon filling over the top. Place the dish back into the oven and bake for another 18-20 minutes or until the filling is set.
- When the bars are done, remove from the oven and allow to cool to room temperature before placing in the fridge for at least two hours. Before serving, sprinkle with some extra powdered sugar, then cut and serve!