These Lemon Bars have a bright and tangy lemon curd filling on a buttery shortbread crust.
For the Crust:
zest of 1 lemon
5ozall-purpose flour, by weight(1 cup, if measuring)
For the Lemon Curd:
3/4cuplemon juice(freshly squeezed)
2.5ozall-purpose flour, by weight(1/2 cup, if measuring)
Preheat the oven to 350 degrees F.
To make the crust, in a large bowl using a hand mixer, cream together the butter and sugar for about 20 seconds, until it has spread around the bowl.
Add the lemon zest, flour, and salt, and mix until combined into a moist, crumbly dough. If you pinch a few crumbles together, they should hold together well.
Evenly press the dough into an 8×11 pan and bake for 25-30 minutes, until the shortbread is a light golden brown. Then, let the crust cool at room temperature until no longer hot to the touch, about 10 minutes.
To make the lemon curd filling, in a large bowl, whisk together the eggs and sugar until smooth, about 30 seconds.
Add the lemon juice and flour, and whisk until smooth.
Pour this mixture over the fully baked shortbread and bake for about 25-30 minutes, until the curd has set but still jiggles a little bit in the middle when you shake the pan.
Let the lemon bars cool at room temperature for at least 2 hours before serving, and for cleaner slices, refrigerate the bars until chilled.
When ready to serve, cut into squares and dust with confectioner's sugar, if desired. Enjoy!