This is our favorite recipe, adapted from the Preppy Kitchen, as it has the preferred ratio of tart lemony filling to buttery shortbread crust. Recipe may be halved and baked in a 8”x8” baking dish.
Ingredients:
- 3 cups all-purpose flour, sifted and divided (2 ½ cups for the crust and ½ cup for the filling)
- 2/3 cup powdered sugar, plus more for dusting
- ½ tsp salt
- 1 and ½ sticks (12 tbs) unsalted butter, melted
- ½ tsp vanilla extract
- 3 tbs lemon zest, usually from three lemons
- 3 cups granulated sugar
- 8 large eggs, room temperature
- 1 – 1 ¼ cup fresh lemon juice, usually from four lemons
Equipment:
- 9”x13” baking dish
- parchment paper
- Measuring cups and spoons
- Sifter
- Large bowl
- Whisk
- Microwaveable bowl
- Stand mixer with paddle attachment
- Wooden spoon
- Spatula
- Food processor/blender/plastic bag
- Zester
- Juicer
Instructions:
Heat oven to 350 degrees F and line a 9×13 baking dish with parchment paper, allowing it to overhang on the sides.
Whisk together 2 1/2 cups of sifted flour with the powdered sugar and salt, then pour in the melted butter and vanilla extract and mix until combined. You can also do this using a stand mixer with a paddle attachment.
Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350 degrees F for about 20 minutes or until a light golden color.
While the crust is baking add the sugar to a food processor/blender and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don’t have a food processor/blender just mince the zest and mix with the sugar in a bag.
Add the sugar and remaining half cup of sifted flour to a large bowl and mix well.
Create a well in the flour and sugar mixture and add the eggs, then whisk very well. Add lemon juice and whisk until completely combined.
Pour the filling slowly onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.
Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.
Store in refrigerator.