Lemon Bars
Lemon Bars
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16 bars
Measurements:
(Recipe in grams below!)
Shortbread Crust
1 cup butter
1 cup white/granulated sugar
2 tsp vanilla extract
2 cups All-Purpose Flour
Lemon Layer
4 large eggs
1 cup granulated sugar
1/4 cup All-Purpose Flour
2/3 cup lemon juice
1 tsp lemon extract (optional)
Zest of 1 lemon
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
Shortbread Crust
226 grams butter
200 grams white/granulated sugar
12 grams vanilla extract
250 grams All-Purpose Flour
Lemon Layer
4 large eggs (240 grams)
200 grams granulated sugar
30 grams All-Purpose Flour
150 grams lemon juice
4 grams lemon extract (optional)
Zest of 1 lemon (2 grams)
Kitchen Equipment
medium sized bowl
rubber spatula
whisk
parchment paper
paper clips/binder clips (optional)
measuring cups or kitchen scale
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Instructions
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Mix butter and sugar for 2-3 minutes, until fluffy.
Add vanilla until well combined and then mix in flour until dough is formed.
Step 2
Add dough into a parchment paper lined square pan (9x9). Flatten out with a utensil.
Put shortbread into oven for 19-20 minutes.
Step 3
While shortbread is cooking, mix eggs, sugar, and flour in a bowl with a whisk for 1-2 minutes.
Shave off the lemon zest from your lemon and pour zest into your mixture.
Squeeze juice from 3-4 lemons (2/3 cup) and remove seeds if any come out of your lemons.
Add lemon juice into egg mixture until well combined (1-2 minutes).
Step 4
Once shortbread has baked for 20 minutes, pull out of oven and pour lemon mixture over the top of shortbread.
Put your pan back into the oven (at 350 degrees Fahrenheit) for another 20 minutes.
Step 5
Once baked, chill for 2-3 hours and then sprinkle powdered sugar on top.
You can store these in the fridge for up to 8 days!