Shortbread Lemon Bars with Powdered Sugar

What you need

• 115 g (1 stick) unsalted butter, softened, for the crust
• 50 g (1/4 cup) granulated sugar, for the crust
• 1 tsp vanilla extract
• 1/4 tsp salt
• 125 g (1 cup) all-purpose flour, for the crust
• 225 g (1 cup plus 2 tbsp) granulated sugar, for the filling
• 3 tbsp all-purpose flour, for the filling
• 3 large eggs
• 4 tsp lemon zest, finely grated, from about 2 lemons
• 120 ml (1/2 cup) lemon juice, fresh, from about 3 lemons
• 2 tbsp powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Line a 20 cm (8 in) square pan with parchment paper, letting it hang over two sides.

2. 2

   In a bowl, mix the butter, the crust sugar, vanilla and salt. Stir in the crust flour until a soft, crumbly dough forms.

3. 3

   Press the dough into an even layer across the bottom of the pan, using your fingertips or the base of a glass.

4. 4

   Bake the crust for 18-20 min, until the edges are lightly golden.

5. 5

   While the crust bakes, whisk the filling sugar and the filling flour in a large bowl until no lumps remain.

6. 6

   Whisk in the eggs, zest and lemon juice until smooth. Let the mixture stand for 10 min.

7. 7

   Take the crust out of the oven and pour the filling over it while the crust is still warm. Keep the oven on.

8. 8

   Bake for 20-22 min, until the filling is set at the edges and the center wobbles slightly but is no longer liquid.

9. 9

   Cool the pan on a wire rack for 45 min, then refrigerate for at least 2 hours.

10. 10

    Lift the slab out by the parchment and set it on a board. Cut it into 16 squares with a sharp knife, wiping the blade between cuts.

11. 11

    Dust the bars with powdered sugar just before serving.

Imported from bakeandbacon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.