Lemon Bars with a Shortbread Cookie Crust

image

I discovered lemon bars when I moved to the East Coast. What hooked me was the flaky shortbread crust, which reminded me of the beloved Salerno butter cookies of my childhood. For this recipe, I found the perfect ratio of buttery crust to bright lemon curd. At Magnolia Bakery, we make these bars in small batches for maximum freshness, but they’re never in stock for long.

MAKES one 9 × 13-inch pan cut into 12 bars

INGREDIENTS

FOR THE CRUST

Shortbread Cookie Crust

FOR THE FILLING

2 cups (400g/14.2oz) granulated sugar

2 teaspoons grated lemon zest

4 eggs

½ cup (112g/3.9oz) fresh lemon juice, strained

¼ cup (34g/1.2oz) all-purpose flour

1 teaspoon baking powder

FOR SERVING

½ cup (62g/2oz) powdered sugar, sifted

1 pint raspberries (optional)

  1. Bake the shortbread cookie crust as directed.
  2. Meanwhile, prepare the filling: In a medium bowl, combine the granulated sugar and lemon zest and rub the sugar and zest together with your hands until the zest is fully coated and aromatic. Add the eggs and whisk until well combined. Add the lemon juice and whisk again. Finally, add the flour and baking powder and continue whisking for another minute until light and creamy.
  3. Pour the mixture on top of the crust while the crust is still warm from the oven. Return to the oven and bake for 22 to 25 minutes, rotating the pan front to back halfway through, until the filling is set and jiggles just ever so slightly when the pan is moved. If you are not sure if the bars are done, poke a small hole in the center of the pan to check the filling. It should be set and not move.
  4. Let the bars cool in the pan on a cooling rack for at least 1 hour. Refrigerate for 2 hours before cutting.
  5. TO SERVE: Gently lift the lemon bars out of the pan using the long edges of the parchment or foil and place on a cutting board. Run a large, sharp knife under hot water for a moment, then completely dry the knife. This will help keep the bars from sticking to the knife.
  6. Carefully score the bars in a 3 × 4 grid (for 12 bars) and then cut through the bars in one clean cut for each score. You may need to heat and clean the knife between cuts if the filling sticks. Once you have completely cut the bars, dust generously with powdered sugar. Using a small spatula, remove the bars from the parchment and place on a serving tray.
  7. If serving as a plated dessert, they are so pretty with a few raspberries added on top of the lemon curd. Use as few or as many as you like.
  8. If not serving right away, keep in the refrigerator. These are best if served the same day.