Pioneer Woman Lemon Bars (Print Version)
# Ingredients:
→ Shortbread Crust
01 -
2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1/4 teaspoon salt
04 -
1 cup salted butter, cut into small cubes
→ Filling
05 -
1 1/2 cups granulated sugar
06 -
1/4 cup all-purpose flour
07 -
4 large eggs
08 -
Zest and juice of 4 medium-sized lemons
09 -
Powdered sugar, for sifting
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch pan with butter. For a thicker crust, use a 9x9 pan instead.
02 -
In a mixing bowl, stir together the flour, sugar, and salt. Add the butter cubes and use a pastry cutter to mix until the mixture resembles fine crumbs.
03 -
Press the mixture into the prepared baking pan. Bake in the preheated oven until golden around the edges, about 20 minutes.
04 -
In another bowl, stir together the sugar and flour. Add the eggs and whisk to combine. Stir in the lemon zest and juice and mix thoroughly.
05 -
Pour the filling over the baked crust. Return the pan to the oven and bake for 20-30 minutes, or until the filling is set and no longer jiggles.
06 -
Let the lemon bars cool in the fridge for at least 2 hours. Sift powdered sugar over the top before cutting into squares. Store leftovers in the fridge.