Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar (plus extra for garnish)
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ⅔ cup fresh lemon juice (about 4–5 lemons)
- 4 large eggs
- 2 cups granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Make the shortbread crust by mixing flour, powdered sugar, and salt in a bowl. Incorporate softened butter until crumbly. Press into a greased 9×13 inch baking pan and bake for about 20 minutes until lightly golden.
- Prepare the lemon filling by whisking together eggs, granulated sugar, lemon juice, and zest until smooth.
- Pour the filling over the baked crust and return to the oven for about 25 minutes until set but slightly jiggly in the center.
- Allow cooling completely before slicing into squares. Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approximately 60g)
- Calories: 200
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 60mg