Everyone loves these easy Lemon Bars, inspired by Pioneer Woman. A shortbread crust with a soft lemon filling makes these sweet, tangy bars irresistible.
Prep Time 15mins
Cook Time 35mins
Total Time 50mins
For the Crust
8ouncesunsalted butter, melted1 stick
2cupsall purpose flour
1/4tspfinely ground sea salt
For the Filling
6large eggsroom temperature
1 1/2cupsgranulated sugar
1 cupfreshly squeezed lemon juicefrom 6-7 lemons
2tspclear vanilla extract
1/4cupall purpose flour
confectioner's sugaroptional (for dusting)
Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper and set aside.
Add the butter to a large mixing bowl. Add in the granulated sugar and use a hand-held mixer or whisk to cream together the butter and sugar until well-combined.
Mix in the flour and salt.
Press the crust into the bottom of the prepared baking pan and bake for 15-20 minutes, or until just beginning to lightly brown around the edges.While the crust is baking, prepare the filling.
Add the eggs and sugar to a large mixing bowl. Use a hand-held mixer to mix the eggs and sugar until well-combined.
Add in the lemon juice and vanilla and mix until well-combined. Mix in the flour until combined.
Pour the filling mixture over the cooked crust and return to the oven to bake for 20-22 minutes, or until the filling is set.
Remove from the oven and allow to come to room temperature before placing in the fridge to chill for 2 hours. Dust the bars with powdered sugar if desired and remove from pan before cutting into squares.