Lemon Bars with Shortbread Crust
Cuisine: American
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
  • ½ cup (1 stick, 113 g) unsalted butter, room temperature, plus more for pan
  • ½ cup (60 g) confectioners' sugar, plus more for dusting
  • ¼ teaspoon salt
  • 1 cup (120 g) all-purpose flour, (spooned and leveled)
  • 4 large egg yolks
  • 1 can (14 ounces, 396 g) sweetened condensed milk
  • Zest of 2 lemons
  • ¾ cup (187.5 ml) fresh lemon juice (from about 3 lemons)
Instructions
  1. Preheat your oven to 350 F.
  2. Butter an 8-inch square baking pan and line with parchment paper. Make sure that paper is overhanging the pan on two sides. Butter the parchment paper. Set aside.
  3. For the crust combine butter, sugar, and salt using an electric hand held mixer. Cream for about 4 minutes.
  4. Add flour and mix on low until just combined.
  5. Press the dough evenly into the prepared baking pan. Make sure to add a ½ inch rim up the side of the pan. Prick the dough evenly with a fork.
  6. Bake for 15 - 20 minute or until golden brown. (I remove my crust from the oven after 10 minutes of baking and press the dough, especially the rim, back into place with a spoon. Return into oven to finish baking).
  7. In the meantime prepare the filling by mixing egg yolks, sweetened condensed milk, lemon juice, and zest.
  8. Pour the filling into the baked crust and return the pan back to the oven for 25 - 30 minutes or until the filling has set. Don't over-bake!
  9. Cool in pan to room temperature and then refrigerate at least for 2 hours.
  10. Remove the baked good from the pan by lifting it out with the overlapping parchment paper. Cut into 16 square pieces.
  11. Dust with confectioners' sugar right before serving.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/07/29/lemon-bars-with-shortbread-crust/