The Best Lemon Bars

Lemon Bars

Shortbread Crust
1 cups (150g) all purpose flour
¼  cup (55g) granulated sugar
¼ tsp (1g) salt
1 sticks (90g) unsalted browned butter
½ tsp. (2g) vanilla extract

Lemon Filling:
1 cups (225g) granulated sugar
3.5 tbsp. (25g) all purpose flour 
4 large eggs
½  cup lemon juice 
4 tbsp. lemon zest
½ tsp. (3g) salt
½ tsp. (2g) vanilla extract  

Optional:
Candied lemon peel
Skin from 1 lemon sliced thin
½ cup (110g) granulated sugar +3 tbsp. for sprinkling at the end
1 cup of water

Instructions:

Shortbread Crust
In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in a food processor, add the cooled browned butter and vanilla extract, pulse until combined. Spray a 9×5* inch loaf pan with non-stick cooking spray, add a strip of parchment to help release from pan. Spray parchment. Spread the shortbread dough evenly onto the bottom of the pan. Bake in a 350* F. oven for 20 minutes, remove from oven and allow to cool slightly.

Lemon filling
In a medium bowl combine the flour, sugar, and salt. Mix in the eggs, then add the lemon juice, zest, and vanilla extract. 

Pour filling over crust and bake for 24-26 minutes until the center is set and not jiggly. Remove pan from oven, and let cool to room temperature for an hour, then place in the refrigerator for at least 1 hour. 

Once they are chilled, remove from pan and cut into bars. Sprinkle with powdered sugar and enjoy! Store in an airtight container. You can stack them on top of each other with a piece of parchment in between the bars. 

Candied Lemon Peel

Using a vegetable peeler, remove the peel from the lemons in one clean stroke from top to bottom. Then slice the peel into very thin strips. Transfer the lemon strips into a medium saucepan, cover ½ cup of granulated sugar and 1 cup cold water, and bring to a boil. Once boiling, turn heat off, drain the water, then add a cup of cold water, bring that to a boil and drain water. Return the peel to the saucepan, add 1 cup of sugar and 1 cup of water and bring to a boil. Allow this to boil for about 13-15 minutes until sugar syrup reduces and lemon is tender. Remove from heat and allow it to cool for a few minutes, then remove the lemon peel and reserve the syrup for another use. Place the peel on a paper towel lined sheet. Toss the peel with the remaining ⅓ cup sugar until well coated. Let dry completely. 

*If you want to make a large batch of these lemon bars, double the recipe and use a 9×13 inch glass baking dish.

Watch the full tutorial below.