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Lightly spray an 8” x 8” baking pan with a flour-based baking spray. See notes for using an optional parchment paper sling for easier cutting later. Set to the side.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the butter, flour, and powdered sugar until the shortbread dough forms. Pat the dough into the bottom of the prepared 8″ x 8″ pan. Then place in the freezer or refrigerator for about 10-15 minutes to chill.
While the shortbread dough chills, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
Place the pan in the oven and bake for 12-15 minutes at 350ºF or until it's light golden brown.
Remove from the oven and allow to cool slightly while you prepare the lemon curd filling. You can choose to leave the oven on or you can turn it off while you make the lemon curd filling. If you turn it off, remember to preheat it again to 350ºF.
Grate a lemon with a fine grater, adding the zest to a small bowl. Then cut each lemon in half and with a lemon juicer, squeeze out the lemon juice from each lemon. Sift the all-purpose flour into a small bowl.
Using a hand mixer or a stand mixer fitted with a whisk attachment, mix together the lemon juice, lemon zest, eggs, granulated sugar, and all-purpose flour on medium-high speed until well blended.
Pour the lemon curd filling into the slightly cooled crust, then place back into the oven to bake for 25-30 minutes at 350ºF or until the top is almost set and the center jiggles just a little.
Remove from the oven and allow lemon bars to cool completely. Then cover and place into the refrigerator to chill and set for a minimum of 1 hour (more time may be needed). When ready to serve, dust with powdered sugar and cut using a well-sharpened knife.
Keep lemon bars stored in an airtight container in the refrigerator for up to 5 days.