I may as well just call this recipe Lemon Crack Bars, because that’s essentially what they are. You’ll be snuggled up in bed, eye lids getting droopy, almost on your way to dreamland and BAM. Lemon Crack Bars will fill your head with alluring calls to come rescue them from the fridge and rehome them in your nice, warm tummy.
If you move beyond this point, just know, you have been warned. 😉
For the Shortbread Crust:
- 1 cup All Purpose Flour
- 1/2 cup (1 stick) Unsalted Butter, at room temperature
- 1/4 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
For the Lemon Filling:
- 3 Large Eggs
- 1 cup Sugar
- 2 tablespoons All Purpose Flour
- 1/3 cup fresh Lemon Juice
- 1 tablespoon Lemon Zest (from about 2 lemons)
Preheat oven to 350F and spray a 8×8-inch baking dish with cooking spray.
In a large bowl add your 1 cup flour, stick of butter, powered sugar, vanilla, and salt, and mash and mix until things are thoroughly combined and begin to look like a crumbly dough. You won’t be able to see any more flour when you’ve gotten to this point.
Dump into your prepared baking dish and flatten out as evenly as you can. You can grease the back of a measuring cup, or moisten your hands with some water and press down until flat. Then, using a fork, dock holes into your shortbread dough.
Bake shortbread dough for 20-22 minutes until the edges just barely begin to start turning a golden color.
In another large bowl, beat together your eggs, sugar, and flour until smooth. Add your lemon zest and juice and whisk for another few minutes.
Pour your lemon filling over the crust and bake for 25 minutes. You’ll know the lemon filling/custard is done when the top has a thin sugary crust.
Let cool completely before cutting. Dip your knife into hot water and wipe it clean after each slice for nice looking bars. You will get 8 large bars or 16 small ones from this recipe.