My favorite lemon bar recipe! These are brimming with bright fresh lemon flavor, they're deliciously sweet, and lusciously creamy and this buttery shortbread base is the perfect compliment to the lemon custard topping.
Ready in: 4hours
1cup (226g)unsalted butter,softened
1/2cup (100g)granulated sugar
2cups (283g)all-purpose flour(scoop and level to measure)
2cups (400g)granulated sugar
6Tbsp (53g)all-purpose flour
1 1/2Tbsp (7g)lemon zest
3/4cup (175ml)fresh lemon juice
1/4cup (60ml)fresh navel orange juice
2large egg yolks
3Tbsp (45ml)heavy cream
Preheat oven to 350 degrees F. Butter a 13 by 9-inch baking dish*, set aside.
For the crust:
In the bowl of an electric stand mixer cream together butter and sugar and salt until well combined. Add flour and mix until combined (it will seem dry and crumbly but keep mixing and it will come together).
Press mixture into an even layer on bottom of prepared baking dish.
Bake in preheated oven until lightly golden, about 20 - 25 minutes.
For the filling:
Meanwhile, in a mixing bowl, whisk together granulated sugar, flour and 1/8 tsp salt.
Several minutes before crust is done baking, mix in lemon juice, orange juice and lemon zest, then add eggs, egg yolks and heavy cream and whisk vigorously to blend well.
Pour mixture over hot crust, then reduce oven temperature to 325 degrees F and return to oven and bake until filling is set**, about 20 - 25 minutes.
Allow to cool at room temperature 1 hour, then cover and chill in refrigerator 2 hours or overnight.
Cut into squares and dust tops with powdered sugar if desired just before serving. Store in an airtight container in refrigerator up to 4 days.
*If you'd like to be able to lift bars out to cut then line with parchment and butter parchment.
**The lemon filling shouldn't wiggle when jiggled, it should be just set.