Tangy lemon bars with buttery shortbread crust, cut into elegant triangles, perfect for any gathering.
# Components:
→ Shortbread Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
→ Lemon Filling
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tablespoons all-purpose flour
08 - 1/4 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
11 - 1 tablespoon finely grated lemon zest (about 1 lemon)
→ Finishing
12 - Powdered sugar, for dusting
# Method:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, mix flour, powdered sugar, and salt. Add cold cubed butter and cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs.
03 - Press the crust mixture evenly into the prepared pan. Bake for 15 to 18 minutes until lightly golden.
04 - Whisk granulated sugar and eggs until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest. Whisk until fully combined.
05 - Pour filling over the hot crust immediately after removing from oven. Return pan to oven and bake for an additional 18 to 20 minutes until filling is set and slightly jiggles in the center.
06 - Remove pan from oven and cool completely on a wire rack.
07 - Lift bars out using parchment overhang. Dust with powdered sugar, cut into 8 squares, then slice each square diagonally to create 16 triangles.
