Ingredients
Scale
- 3 cups all-purpose flour (360g), divided
- 2 1/2 cups (300g) for the crust
- 1/2 cup (60g) for the filling
- 2/3 cup powdered sugar (66g) for the shortbread, plus more for dusting
- 1/2 tsp salt
- 12 tbsp unsalted butter, melted (170g)
- 3 tbsp lemon zest (zest of three lemons)
- 3 cups sugar (600g)
- 8 large eggs, room temperature
- 1 cup fresh lemon juice (240mL)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper.
- In a bowl, whisk together 2 1/2 cups flour, powdered sugar, and salt.
- Add melted butter and mix until it resembles moist sand; spread into the baking dish.
- Bake the crust for 20 minutes until lightly golden.
- Pulse sugar and lemon zest in a food processor until incorporated.
- In another bowl, mix the lemon zest-sugar mixture with 1/2 cup flour, add lemon juice and eggs; mix until smooth.
- Pour lemon filling over the warm crust and spread evenly; bake for 25 minutes.
- Cool for an hour in the pan, then refrigerate for at least two hours before serving.
- Dust with powdered sugar and cut into bars with a clean knife.
Notes
Use fresh lemon juice for best flavor.
Allow bars to cool completely for clean cuts.
Store leftovers in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 20
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 0
- Protein: 3
- Cholesterol: 40