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Export 5 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides. Set aside.
Step 2
In a stand mixer with the paddle attachment, beat together the butter, sugar, flour, and salt until the mixture comes together. The mixture will be crumbly.
Step 3
Press the shortbread in an even layer into the prepared pan. Use a fork to make a few holes in the crust. Blind bake the crust for 20 minutes.
Step 4
While the crust bakes, make the lemon layer. Sift the sugar and flour together in a large bowl to get rid of any clumps. Add the eggs, lemon juice, and lemon zest and whisk well until completely combined. The mixture will be thin.
Step 5
Take the crust out of the oven and pour the lemon layer over the blind baked shortbread crust.
Step 6
Lower the oven temperature to 325°F and bake for 20-25 more minutes or until the center no longer jiggles. Take the bars out of the oven and allow to cool completely.
Step 7
Once the bars are completely cool, transfer to the fridge to set for 2 hours (or overnight) until ready to serve! Slice the lemon bars and serve cold with a dusting of powdered sugar!
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