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5 from 1 vote
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Ingredients
  

For the Shortbread Crust:

  • ¾ cup all-purpose flour 92.5 g
  • ¼ cup powdered sugar 30 g
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter 82.5 g, cubed and at room temperature

For the Lemon Filling:

  • 1 ½ large eggs see note
  • ½ egg yolk reserve the white or discard
  • ½ cup granulated sugar 100 g
  • ¼ cup fresh lemon juice 60 mL
  • ½ tablespoon lemon zest
  • 2 tablespoons all-purpose flour 15 g

Note: To get half an egg, whisk one egg and use about 2 tablespoons (30 mL).

Instructions
 

Prepare the Pan

  • Preheat your oven to 350°F (175°C).
  • Line a 6x6-inch square pan or 9x5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal.

Make the Crust

  • In a medium bowl, whisk together the flour, powdered sugar, and salt.
  • Add the cubed butter and work it in using a pastry cutter or your fingertips until the mixture forms coarse crumbs.
  • Press the dough firmly and evenly into the bottom of the prepared pan.
  • Bake the crust for 15–18 minutes, or until lightly golden around the edges.
  • Remove from the oven and let it cool slightly while you make the filling.

Make the Lemon Filling

  • In a medium bowl, whisk together the eggs, egg yolk, sugar, lemon juice, and lemon zest until smooth.
  • Sift in the flour, then whisk again until fully combined and smooth.

Bake the Bars

  • Pour the lemon filling over the warm, partially baked crust.
  • Bake for 18–22 minutes, or until the center is just set and no longer jiggly.
  • Remove from the oven and cool completely at room temperature.

Chill & Serve

  • Once cooled, refrigerate the bars for at least 1–2 hours to help them set.
  • Lift out using the parchment, slice into squares, and dust with powdered sugar before serving.

Notes

Tips for Success
•Fresh lemon juice makes all the difference—skip the bottled kind.
•Let bars chill fully before slicing for clean edges.
•Store in an airtight container in the fridge for up to 4 days.