Tangy lemon filling on a buttery shortbread crust with a sweet crumb topping.
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Calories: 260kcal
Equipment
- 8×8-inch baking pan
- Parchment Paper
- mixing bowls
- whisk
- Pastry cutter or fork
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Granulated sugar
- 0.25 tsp Salt
- 1 cup Unsalted butter, cold and cubed
- 2 Large eggs, room temperature
- 1 cup Granulated sugar
- 0.25 cup Fresh lemon juice
- 2 tbsp Lemon zest
- 2 tbsp All-purpose flour
- 0.25 tsp Baking powder
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper and lightly grease.
- Mix 2 cups flour, ½ cup sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Reserve 1 cup of crumbs for topping. Press remaining mixture into pan for crust.
- Bake crust for 15 minutes until lightly golden. Cool slightly.
- Whisk eggs, 1 cup sugar, lemon juice, zest, 2 tbsp flour, and baking powder until smooth.
- Pour filling over crust and sprinkle reserved crumbs on top, pressing lightly.
- Bake for 20–25 minutes until topping is lightly browned and filling is set.
- Cool completely. Refrigerate for 1 hour before slicing for clean cuts.
Notes
Keep butter cold, zest lemons before juicing, and let bars cool for clean slices.
Nutrition
Calories: 260kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 80mg | Potassium: 50mg | Fiber: 1g | Sugar: 18g | Vitamin A: 450IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg