Yield: 12 bars using a 9x13 pan. Double the lemon recipe if you like a thicker lemon layer
- Shortbread Crust
- 1 cup unsalted butter
- 1 tsp vanilla
- 2 cups all purpose flour
- 1/2 cup icing sugar
- 1/2 tsp salt
- 1 cup granulated sugar
- 3 tbsp cornstarch
- 2 tbsp all purpose flour
- 1/4 tsp salt
- 1 1/2 cup water
- Juice from 2 lemons (strained)
- 4 egg yolks
- 2 tbsp unsalted butter
- Get out all required ingredients now to help move quicker during baking. Even separate the egg yolks and place in a small bowl.
- Preheat the oven to 350°. Prepare a 9x13 pan with parchment paper. Have excess paper over the edges to help lift the bars out later. Parchment paper can be difficult to form to the sides of the pan. To help with this, cut your piece of paper and soak it with water. Pat dry with a towel and then you will be able to fit it perfectly into the pan.
- Start making the shortbread base.
- Melt butter in the microwave. Stir in vanilla.
- In a separate bowl, stir together flour, icing sugar and salt.
- Pour the melted butter into the dry ingredients.
- Stir until well combined.
- Press dough into the bottom of the pan. I start with using my hands and then switch to a flat surface like the bottom of the measuring cup.
- When the dough is evenly distributed, use a fork to poke holes into the dough. This will help it to not puff up.
- Bake for 18-20 minutes or until golden brown.
- While the crust is in the oven, prepare the lemon topping.
- In a pot, stir together granulated sugar, cornstarch, flour and salt.
- Add water and lemon juice. When all combined turn the stove to medium high to start boiling. Stir continuously.
- When you start to see steam, take about 1/4 cup of the hot mixture and add it to the bowl with the egg yolks. Stir together quickly and then add the egg yolks to the pot.
- When the mixture starts to boil, remove from the heat and stir in the butter. Allow to sit for a few minutes then pour over the crust.
- Bake for 15 minutes. If you doubled the lemon recipe bake for 20 minutes.
- Allow to cool on the counter for 20 minutes before transferring to the fridge. After the pan has cooled, transfer to the fridge to chill for 2 hours minimum.
- After 2 hours, use the parchment to help lift the bars out of the pan and onto a cutting board. Cut with a long knife and dust with icing sugar if you like. This is mostly for aesthetic though as the icing sugar will likely melt into the lemon soon after.
- Best served chilled.