High Altitude Lemon Bars with Easy Shortbread Crust
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Bright, zesty filling on a buttery shortbread crust with perfect balance of tart and sweet.
Yield: 9 squares
Equipment
- 8x8 square pan
Ingredients
Shortbread crust
- 1 cup All purpose flour
- ½ cup Butter cold and cut up
- ½ tsp Salt
- ½ cup White sugar
Lemon Filling
- 3 Large eggs room temperature
- 1 cup White sugar
- 3 tbsp All purpose flour
- 1 tbsp lemon zest use 3-4 lemons
- ½ cup Lemon juice fresh or bottled
- Powdered sugar OPTIONAL for dusting the top
Instructions
Shortbread Crust
- Preheat oven to 350° F and prepare pan by lining it with a piece of parchment paper
- Combine flour, salt and sugar in a bowl.
- Mix in the cold butter with a fork or pastry cutter until the butter is mixed into the flour and no longer visible. The shortbread dough will be moist and in clumps.
- Press the dough into the prepared pan with the back of a spoon or measuring cup to create an even layer that is pressed together.
- Bake for 18 minutes until the crust is golden brown.
- Prepare the filling while the crust bakes.
Lemon Filling
- Whisk together eggs, sugar, and flour until the mixture is smooth.
- Add the lemon zest and lemon juice into the mixture and whisk.
- Allow the baked crust to cool for 5 minutes before adding the lemon filling.
- Pour the lemon mixture over the baked crust. Use the tip of a sharp knife to burst any bubbles.
- Bake for 30-35 minutes or until the lemon bars are set and the top just starts to turn golden brown.
- Sprinkle with powdered sugar for the most classic lemon bar look. Allow the lemon bars to cool slightly then lift them out of the pan by the parchment paper. Cut with a sharp knife for clean lemon squares. Serve slightly warm or at room temperature.
Notes
Storage: cover with plastic wrap and store in the fridge up to 1 week
Freeze: tightly wrap with plastic wrap and aluminum foil or place in an airtight container and freeze for up to 3 months
Substitute lemon extract for lemon zest: use 1/2 tablespoon of lemon extract in place of the 1 tablespoon of lemon zest
9x13 pan - double the ingredients and bake in a 9x13 pan
Nutrition
Serving: 1square