Servings: 24 Bars | Prep time: 10 Min | Cook Time: 40 min
INGREDIENTS
Shortbread Crust:
-1 cup (2 sticks) unsalted butter, melted
– ½ cup granulated sugar
– 2 tsp pure vanilla extract
– ½ tsp salt
– 2 cups+2 Tbsp all-purpose flour
Lemon Filling:
-2 cups granulated sugar
-6 Tbsp all-purpose flour
-6 large eggs
-1 cup fresh squeezed lemon juice
-lemon zest (optional)
DIRECTIONS
Preheat the oven to 325 degrees Fahrenheit. Get a 9×13 baking dish and line the bottom with parchment paper.
Crust:
Mix together the butter, sugar, vanilla and salt in a medium bowl. Add the flour and stir until completely combines. Press the dough firmly into the pan and bake for 18-20 min or until lightly browned.
Filling:
Sift together the flour and sugar in a medium bowl. Add the eggs and lemon juice and whisk until completely combined.
Pour the filling into the warm crust and bake for 22-26 minutes or until the filling no longer jiggles. Remove from the oven and cool for about 2 hours, then refrigerate for another hour or until ready to serve.
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