Name: Lemon Bars on Shortbread Crust
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

The Pantry Essentials

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

The Preparation

Preheat oven to 325°F.

Mix melted butter, sugar, GF flour, salt, and vanilla for the crust.

Press crust into a 9x13 pan. Poke holes with a fork.

Bake crust at 325°F for about 25 minutes.

While crust bakes, whisk together sugar, GF flour, eggs, and lemon juice for filling.

Pour filling onto hot crust immediately out of oven.

Bake at 325°F for 26 minutes.

Cool for 2 hours at room temperature, then refrigerate.

Dust with powdered sugar before serving.

Lemon Bars on Shortbread Crust

The Preparation

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