Lemon Bars
These lemon bars have zesty, luscious lemon curd layer that is over a buttery sugar cookie crust.
Ingredients
For the Sugar Cookie Crust
- 1 cup all purpose flour
- ½ cup granulated sugar
- ½ cup softened, unsalted butter
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
For the Lemon Curd Layer
- ¾ cup freshly squeezed lemon juice
- 4 eggs
- ¾ cup granulated sugar
- ⅓ cup all purpose flour
- 2 lemons zested
- powdered sugar for sprinkling
Instructions
For the Sugar Cookie Crust
- Preheat oven to 350 degrees.
- In a medium sized bowl cream ½ cup softened butter and ½ cup granulated sugar together.
- Then add in 1 teaspoon vanilla and combine.
- Add in 1 cup of flour and ¼ teaspoon salt and mix until incorporated. The consistency will be crumbly.
- Line a 8 x 8" metal baking pan with parchment paper. Press dough into the bottom of the pan until it is evenly spread.
- Bake the sugar cookie crust for 18-20 minutes, or until it's a light golden color.
For the Lemon Curd Layer
- While crust is baking make the lemon curd layer by whisking 4 eggs and ¾ cup of granulated sugar together. Mix only until combined. Do not overmix or you will end up with a lot of air bubbles. (Some bubbles are normal).
- Add in the zest from two lemons and ⅓ cup of all purpose flour and mix just until combined.
- Then pour in ¾ cups of lemon juice and mix just until combined.
- Once the cookie crust has baked for 18-20 minutes, pour lemon mix over it and bake for an additional 20-25 minutes, just until the lemon layer has set and does not jiggle when lightly shaken.
- Let cool completely on the counter, and then chill in the fridge for a few hours before cutting and serving them so that the lemon layer can completely set. (The bars do taste better at room temperature, so after cutting them let them sit out of the fridge for a little while before eating for the best taste!)
- Once chilled, cut into 16 even squares.
- Sprinkle a little powdered sugar on top for looks if desired and enjoy!
Tried this recipe?Let us know how it was!