Lemon Bars on Shortbread Crust

Name: Lemon Bars on Shortbread Crust
Prep time: 20 min
Cook time: 51 min
Total time: 71 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup melted butter (crust); 0.5 cup sugar (crust); 2 cups + 2 tbsp gluten-free flour (crust); 0.5 tsp kosher salt (crust); 2 tsp vanilla extract (crust); 2 cups sugar (filling); 6 tbsp gluten-free flour (filling); 6 whole large eggs (filling); 1 cup fresh lemon juice (filling); [approx] for dusting powdered sugar

Tangy lemon bars on a buttery shortbread crust, dusted with snowy powdered sugar.

Total time

71 min

Serves

12

Difficulty

Medium

play_circle Watch episode 178

As seen on Episode 178

The pantry

kitchen

Essentials · serves 12

1 cup melted butter (crust) 0.5 cup sugar (crust) 2 cups + 2 tbsp gluten-free flour (crust) 0.5 tsp kosher salt (crust) 2 tsp vanilla extract (crust) 2 cups sugar (filling) 6 tbsp gluten-free flour (filling) 6 whole large eggs (filling) 1 cup fresh lemon juice (filling) [approx] for dusting powdered sugar

·

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The preparation

9 steps, about 71 minutes start to finish.

01
Preheat oven to 325°F.
02
Mix melted butter, sugar, GF flour, salt, and vanilla for the crust.
03
Press crust into a 9x13 pan. Poke holes with a fork.
04
Bake crust at 325°F for about 25 minutes.
05
While crust bakes, whisk together sugar, GF flour, eggs, and lemon juice for filling.
06
Pour filling onto hot crust immediately out of oven.
07
Bake at 325°F for 26 minutes.
08
Cool for 2 hours at room temperature, then refrigerate.
09
Dust with powdered sugar before serving.

lightbulb The chef's notes

“Pour the filling onto the crust the moment it comes out of the oven, while it is still hot, so the two bond instead of sliding apart when you cut. These need real patience to cool and then chill before slicing, or the filling drags instead of holding a clean edge.”

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