Everyone needs a good lemon recipe in their baking repertoire and this is one of my favourites because it is so easy to make (no mixer required.) These classic lemon bars are sweet and citrusy with a delicious shortbread crust. I like to add a little almond flour to the shortbread base because it adds a nice nutty flavour — but you can always replace the almond flour with all-purpose flour. A light dusting of powdered sugar is all you need to finish off these sweet squares.
For the shortbread crust:
- 1/2 cup salted butter, softened
- 3/4 cup sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup almond flour
- 1/2 tsp salt
For the filling:
- 2 cups sugar
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 eggs
- grated rind and juice from 2 large lemons
- powdered sugar, for dusting
- Preheat oven to 350F and grease an 8×8 inch baking pan with nonstick cooking spray.
- First, prepare the shortbread crust. In a bowl, cream together the butter and sugar.
- Add the flour, almond flour and salt. Use a wooden spoon — or your fingers– to mix the dough until it is well-combined and crumbly.
- Press dough into the prepared pan.
- Bake for 10-12 minutes, until the crust is just golden around the edges. Remove from oven and set aside to cool.
- Prepare the filling: in a bowl, whisk together the sugar, flour, baking powder and salt.
- Next, mix in the eggs, lemon zest and juice. Whisk until fully combined.
- Pour the filling over the crust. Return to the oven and bake for an additional 25-30 minutes, until filling is completely set and slightly golden.
- Cool completely on a wire rack before dusting with powdered sugar and slicing into squares.