Lemon bars are a delightful confection that marries the bright, tangy zestiness of lemon with a buttery, crumbly crust. Each bite offers a perfect balance of sweet and tart, as the velvety lemon filling melts in your mouth, complemented by the satisfying crunch of the buttery shortbread base. These sunny treats are like a burst of sunshine on a plate, instantly uplifting the spirits with their vibrant flavor and irresistible texture.
Ingredients

Pastry base

1 cup cold butter, cut in small pieces

1/2 cup sugar

2 cups flour

1/4 tsp baking powder (optional. See notes below)

The lemon layer (See below for ingredient amounts for a thicker lemon layer)

1 1/2 cups sugar

1/4 cup flour

4 eggs

zest of two lemons, very finely chopped

juice of 2 lemons, (about 2/3 cup juice)

Instructions

To make the pastry base

Using a pastry cutter or in a food processor blend the butter sugar and flour.

Press evenly into the bottom of a greased and parchment paper-lined 9×13-inch baking pan.

Bake for 20 to minutes at 350 degrees F (325 degrees F if you are using glass bakeware) The bottom should just be beginning to brown slightly at the top edges.

For the lemon topping

Simply whisk together the sugar flour, eggs, zest, and lemon juice until the sugar is dissolved.

Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.

Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.

Notes Making a deeper lemon layer.

For a thicker lemon layer

2 1/4 cups sugar

1/3 cup + 1 tbsp flour

6 eggs zest of three lemons, very finely chopped

Juice of 3 lemons, (about 1 cup juice)

Note on the shortbread bottom.

I added just a little baking powder (1/4 tsp) to the shortbread bottom layer. With the extra weight of the topping, I wanted to be sure the shortbread base would not get soggy.