Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ cup (100g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 ½ cups (300g) granulated sugar
  • 6 tablespoons (85g) all-purpose flour
  • ½ cup (120ml) freshly squeezed lemon juice
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons lemon zest
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Combine flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Mix in the egg yolk and vanilla until just combined.
  3. Press the dough evenly into the prepared baking pan lined with parchment paper. Prick the crust with a fork and chill in the refrigerator for 30 minutes.
  4. Bake the crust in a preheated oven until lightly golden brown.
  5. Whisk together eggs, sugar, flour, lemon juice, heavy cream, and lemon zest until smooth.
  6. Pour the lemon filling evenly over the baked shortbread crust.
  7. Bake until the filling is set and no longer jiggly, but still has a slight wobble in the center.
  8. Let the lemon bars cool completely in the pan on a wire rack. Then, chill in the refrigerator for at least 2 hours before cutting into squares.
  9. Dust with powdered sugar (optional) and cut into squares. Serve chilled.