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Carla Hall's Triple Lemon Bars

Carla Hall
Servings: 20
1 to 2 hr

Lemon Shortbread Bars

  • Ingredients
  • step-by-step directions
Carla Hall's Triple Lemon Bars
  • For the Shortbread Crust:
  • 2 sticks Unsalted Butter (softened)
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Lemon (zest; reserving juice for filling)
  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
For the Filling:
  • 7 large Eggs
  • 3 1/4 cups Granulated Sugar
  • 1 cup freshly squeezed Lemon Juice (about 6 lemons; reserving zest)
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Confectioner's Sugar (plus reserved zest for dusting)
  • For the Shortbread Crust: Preheat oven to 350 degrees F. In a large bowl, beat butter and sugar until light and fluffy, about 5 minutes. Add the vanilla extract and lemon zest and beat for another minute, or until blended.
  • Add the flour and salt and mix just until fully incorporated. Do not over mix the dough.
  • Turn dough out into a 9x13 inch baking dish and evenly press into the bottom and about 1/2 inch up the sides of the dish. Place in the refrigerator to chill for 10 to 15 minutes, or until mostly firm.
  • Transfer to the preheated oven and bake for 12 to 15 minutes, just until cooked and pale golden color. Do not turn oven off. Cool completely on a wire rack
  • For the Filling: In a large bowl, whisk together the eggs, sugar and lemon juice.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Slowly whisk the flour mixture into the egg mixture just until combined. Pour the mixture into the baked crust and cooked for 35 to 40 minutes, or until filling is set.
  • Remove and allow to cool on the wire rack.
  • Once completely cooled, cut lemon bars into 20 squares and then cut each square on a diagonal to create triangle.
  • To serve, whisk together the confectioner's sugar and reserved lemon zest. Generously sprinkle over the lemon bar.
Similar categories: Desserts Courses & Meals
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