Ingredients:

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 cup all-purpose flour
  • 3/4 cup fresh lemon juice
  • 1 tbsp fresh lemon zest, finely grated
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tbsp powdered sugar for dusting

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the melted butter, 1/4 cup sugar, vanilla, and salt. Fold in 1 cup of flour until just combined.
  3. Press the shortbread dough firmly into the bottom of the prepared pan. Bake for 18–22 minutes until the edges are a deep mahogany-gold.
  4. While the crust bakes, whisk the 1 cup of sugar and 1/4 cup flour together in a large bowl to prevent clumping. Whisk in the eggs until no yellow streaks remain, then slowly stream in the lemon juice and zest.
  5. Reduce the oven temperature to 325°F (160°C). Immediately pour the lemon filling over the par-baked crust while it is still hot to create a seal.
  6. Bake for 22–26 minutes. The center should be set but have a slight jiggle when shaken.
  7. Allow the bars to cool completely in the pan at room temperature, then refrigerate for at least 2 hours. Dust with powdered sugar before slicing into 16 bars.