Lemon Bar Recipe

45 mins
Serves 1
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Directions

  1. 1Preheat the oven to 350°F. Grease or line an 9 x 13 inch baking pan with parchment paper.
  2. 2Preheat the oven to 350°F. Grease or line an 9 x 13 inch baking pan with parchment paper.
  3. 3Preheat the oven to 350°F. Grease or line an 9 x 13 inch baking pan with parchment paper.
  4. 4In a mixing bowl, combine the flour, sugar, vanilla and melted butter. Mix until a ball forms and dough is completely mixed.
  5. 5In a mixing bowl, combine the flour, sugar, vanilla and melted butter. Mix until a ball forms and dough is completely mixed.
  6. 6In a mixing bowl, combine the flour, sugar, vanilla and melted butter. Mix until a ball forms and dough is completely mixed.
  7. 7Press the dough evenly into the bottom of the prepared baking pan.
  8. 8Press the dough evenly into the bottom of the prepared baking pan.
  9. 9Press the dough evenly into the bottom of the prepared baking pan.
  10. 10Bake the crust in the preheated oven for 20-30 minutes, or until edges are lightly golden brown. Remove from the oven and let it cool slightly.
  11. 11Bake the crust in the preheated oven for 20-30 minutes, or until edges are lightly golden brown. Remove from the oven and let it cool slightly.
  12. 12Bake the crust in the preheated oven for 20-30 minutes, or until edges are lightly golden brown. Remove from the oven and let it cool slightly.
  13. 13In a large mixing bowl, whisk together the granulated sugar and flour.
  14. 14In a large mixing bowl, whisk together the granulated sugar and flour.
  15. 15In a large mixing bowl, whisk together the granulated sugar and flour.
  16. 16Add the eggs and mix thoroughly.
  17. 17Add the eggs and mix thoroughly.
  18. 18Add the eggs and mix thoroughly.
  19. 19Stir in the lemon juice until the mixture is smooth and well combined.
  20. 20Stir in the lemon juice until the mixture is smooth and well combined.
  21. 21Stir in the lemon juice until the mixture is smooth and well combined.
  22. 22Pour the lemon filling over the baked shortbread crust, spreading it out evenly.
  23. 23Pour the lemon filling over the baked shortbread crust, spreading it out evenly.
  24. 24Pour the lemon filling over the baked shortbread crust, spreading it out evenly.
  25. 25Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.
  26. 26Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.
  27. 27Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.
  28. 28Remove from the oven and let the lemon bars cool completely in the pan on a wire rack and then transfer to refrigerator.
  29. 29Remove from the oven and let the lemon bars cool completely in the pan on a wire rack and then transfer to refrigerator.
  30. 30Remove from the oven and let the lemon bars cool completely in the pan on a wire rack and then transfer to refrigerator.
  31. 31Once cooled, lift the bars out of the pan using the parchment paper overhang and transfer them to a cutting board.
  32. 32Once cooled, lift the bars out of the pan using the parchment paper overhang and transfer them to a cutting board.
  33. 33Once cooled, lift the bars out of the pan using the parchment paper overhang and transfer them to a cutting board.
  34. 34Dust with powdered sugar, and ENJOY!
  35. 35Dust with powdered sugar, and ENJOY!
  36. 36Dust with powdered sugar, and ENJOY!

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 1 cup salted butter
  • 1 cup salted butter
  • 1 cup salted butter
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 5 large eggs
  • 5 large eggs
  • 5 large eggs
  • 2.5 cups granulated sugar
  • 2.5 cups granulated sugar
  • 2.5 cups granulated sugar
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.66 cup fresh lemon juice
  • 0.66 cup fresh lemon juice
  • 0.66 cup fresh lemon juice
  • Powdered sugar
  • Powdered sugar
  • Powdered sugar

Equipment

9 x 13 inch baking panmixing bowlwhiskwire rackcutting boardsieve