Lemon Bars Shortbread Crust (Printer-Friendly Version)

Zesty lemon bars over a sweet, buttery shortbread crust, bursting with citrus and perfect for sharing.

# Required Ingredients:

→ Shortbread Crust

01 - 125 grams unsalted butter, softened to room temperature
02 - 60 grams granulated sugar
03 - 150 grams plain flour (all-purpose flour), fluffed and spooned
04 - 1 gram salt (omit if using salted butter)

→ Lemon Filling

05 - 3 large eggs
06 - 200 grams granulated sugar
07 - 110 grams plain flour (all-purpose flour), fluffed and spooned
08 - 90 millilitres fresh lemon juice (from about 3 lemons)
09 - Zest of 3 lemons
10 - 2 millilitres vanilla extract

→ Topping

11 - 20 grams powdered sugar, for dusting (optional)

# Step-by-Step Instructions:

01 - Line a 20 cm square glass baking pan with parchment paper, allowing overhang for easy removal.
02 - In a mixing bowl, combine softened butter, 60 grams granulated sugar, 150 grams flour, and salt. Beat until a soft dough forms.
03 - Firmly press the dough evenly into the prepared pan, smoothing the surface with the back of a spoon.
04 - Bake the crust in a preheated oven at 175°C for 18–20 minutes until edges are lightly golden. Let cool slightly.
05 - In a clean bowl, whisk together eggs, 200 grams sugar, 110 grams flour, lemon juice, lemon zest, and vanilla extract until smooth.
06 - Pour the lemon mixture over the partially cooled crust, ensuring even distribution.
07 - Return pan to the oven and bake for 20–22 minutes until the filling is set at the edges and the center is just slightly jiggly.
08 - Remove from oven, place the pan on a rack, and cool to room temperature. Refrigerate for at least 2 hours before slicing.
09 - Dust cooled bars with powdered sugar, lift out using parchment overhang, and cut into squares with a sharp knife.

# Handy Cooking Tips:

01 - Chilling the bars before cutting ensures clean edges and deeper flavour.
02 - For optimal results, use a glass baking pan to prevent metallic off flavours from citrus.
03 - Other citrus fruits such as lime or orange can substitute for lemon.
04 - For best texture, do not overbake; the filling should still be slightly wobbly in the centre.

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