EASY LEMON BARS

Ingredients

Butter Dough

• 1 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour

lemon filling

• 2 cups granulated sugar
• 1/2 cup all-purpose flour
• 6 large eggs
• 2 tbsp Lemon zest
• 3/4 cup fresh lemon juice
• 2 tablespoons powdered sugar

Instructions

Preheat oven to 350 degrees. Line a 9 x 13 inch baking dish with parchment paper.
In a medium bowl, cream together the butter, granulated sugar, vanilla extract and salt. Add the flour and mix until well combined. Spread and pat the crust into the bottom of the prepared baking dish.Bake in the preheated oven for 20 minutes or until very lightly browned.
Meanwhile, whisk together granulated sugar, all-purpose flour, eggs, lemon zest, and lemon juice in a large bowl. Pour the mixture over the warm floor.
Bake in the preheated oven for 25 minutes, rotating the pan from front to back halfway through the baking time.
Allow the lemon bars to cool for a while before covering and refrigerating for 2 hours to overnight.To cut the bars, use a sharp knife, running it under warm water and drying it between each cut.

Notes

Use fresh lemon juice. One regular lemon yields 2-3 tablespoons of lemon juice.
Line the baking dish with baking paper to make it easier to remove the lemon bars. You can find short instructions here.Always pour the lemon filling onto a warm floor, not a cold floor. If you let the crust cool, you run the risk of twisting the lemon bars. The crust is on top and the lemon filling remains on the bottom of the plate.
Don’t try to cut the bars too soon. They require sufficient cooling time, at least 2 hours, but I prefer to chill them overnight.Cut the bars with a sharp knife. For particularly clean cuts, rinse the knife with hot water and dry it between each cut.

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