the perfect lemon bars

buttery shortbread base with a ooey gooey lemon packed layer on top! its sweet and tart at the same time.

if you need a dessert to bring, this one is perfect! who doesn’t love a good lemon bar?!

shortbread crust:

• 130g all purpose flour

• 110g (unsalted butter, cold)

• 40g Sugar

• 1g salt

• 1 tsp vanilla

• Lemon zest of 1 lemon

Lemon Filling:

• 2 large eggs, room temp)

• 1/2 lemon zest

• 100ml lemon juice

• 100g granulated sugar

• 20g all purpose flour

(I used a 7 x7 inch baking pan)

Instructions:

Make crust first:

• Preheat oven to 320 f degrees.

• In a bowl, add in the lemon zest, melted butter, sugar, salt, and vanilla extract!
  Give it a whisk. Then sift in the flour and fold until you have a crust batter.

• Pat that down evenly on a parchment lined baking pan.

• Bake for about 20 minutes or until edges are slightly golden brown.

• Make lemon filling:
  
  In a bowl, add in 2 eggs (ROOM TEMP!) and add in the lemon zest. Add in lemon juice and give it a whisk. Then add the sugar and slowly sift in the ap flour. Give it a gently whisk.

• After the crust is ready, poke gentle holes with the fork. Pour the lemon filling on top of the crust.

• Bake for 20 minutes! (Still at 320 f degrees)

• Cool at room temp for about an hour and place in the fridge for an additional 30min- 1 hour.

• Gently sprinkle powdered sugar on top:)