The Best Lemon Bars

Steps

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1. 1
   Preheat the oven to 350°F (175°C) and fully line a 9x13-inch baking dish with parchment paper.
   ▶ ≈0:06
2. 2
   In a large bowl, whisk together the flour, powdered sugar, and salt for the shortbread crust.
   ▶ ≈0:13
3. 3
   Pour in the melted butter (and vanilla extract if using) and mix with a spatula until combined into a shortbread dough.
   ▶ ≈1:00
4. 4
   Crumble the dough and sprinkle it evenly into the baking dish, then firmly press it into an even layer with your hands or the bottom of a flat glass, making sure there are no gaps or cracks.
   ▶ ≈2:24
5. 5
   Bake the crust at 350°F (175°C) for 20–25 minutes, until light golden in color.
   ▶ ≈4:10
6. 6
   While the crust bakes, make the filling: combine the granulated sugar and lemon zest in a food processor (or rub together by hand in a bowl) until the sugar turns a light yellow, wet-sand texture and smells fragrant.
   ▶ ≈4:24
7. 7
   Juice enough lemons to get about 1 cup of fresh lemon juice, then pulse the lemon sugar in the food processor until it turns a smooth, light yellow color.
   ▶ ≈5:33
8. 8
   Transfer the lemon sugar to a large bowl and whisk in the flour to help thicken the filling.
   ▶ ≈6:52
9. 9
   Pour in the lemon juice, then whisk in the eggs (checking for shells) until the filling is well combined.
   ▶ ≈7:17
10. 10
    Pour the lemon filling directly into the hot crust as soon as it comes out of the oven, then bake again at 350°F (175°C) for about 25 minutes, rotating halfway, until the center has only a slight jiggle.
    ▶ ≈8:46
11. 11
    Let the lemon bars cool for about an hour, then chill in the refrigerator for at least 2 hours to set.
    ▶ ≈9:24
12. 12
    Lift the bars out using the parchment paper, dust with powdered sugar, and cut into pieces with a knife wiped clean (and dampened) between cuts.
    ▶ ≈9:44