Classic Lemon Bars

Shortbread Crust

• 1 cup unsalted butter, melted

• 1/2 cup granulated sugar

• 2 teaspoons pure vanilla extract

• 1/2 teaspoon salt

• 2 cups + 2 tablespoons all-purpose flour (spooned and leveled)

Lemon Filling

• 2 cups granulated sugar

• 6 tablespoons all-purpose flour

• 6 large eggs

• 1 cup lemon juice (about 4 lemons)

• Confectioners’ sugar for dusting, optional

Directions

Preheat oven to 325°F. Line bottom and sides of 9×13-inch glass pan (do not use metal) with parchment paper, leaving overhang on sides to lift finished bars.

Set aside.

CRUST:

Mix melted butter, sugar, vanilla and salt in medium bowl. Add flour and stir to completely combine.

Press firmly and evenly into prepared pan. Bake 20 minutes, or until edges are lightly browned. Remove from oven. With fork, poke holes over top of warm crust (not all the way through). Set aside.

FILLING:

Sift together sugar and flour in large bowl. Whisk in eggs, and then lemon juice until combined. Pour filling over warm crust. Bake 22 to 26 minutes or until center is relatively set (no longer jiggles). Remove from oven. Cool at room temperature 2 hours. Place in refrigerator for 1 to 2 more hours until chilled.

Once cool, lift parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares.