Lemon Bars with Shortbread Crust
Try this dessert for your next picnic, bake sale, or brunch!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nativevanilla.com.
Cooking tools:
- Sifter
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Baking sheet
- Parchment paper
- Aluminum foil
- Plastic wrap
- Oven mitt
- Refrigerator
- Freezer
- Measuring cup
- Measuring spoon
- Airtight container
- Zip-top bag
Ingredients
- 1 cup (230g; 2 sticks) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
-  2 cups (400g) granulated sugar
- 6 Tablespoons (46g) all-purpose flour
- 6 large eggs
- 1 cup (240ml) lemon juice (about 4 lemons)
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