Tangy Lemon Bars

A traditional version of the beloved lemon filling and shortbread crust cookie!

1 from 1 vote

Make shortbread crust by combining the 2 cups flour, powdered sugar, salt and melted butter until it comes together in a dough.
Press the shortbread mixture firmly into a 9 x 13 well-greased pan making sure not to have cracks or openings for lemon mixture to seep below.
Bake at 350 degree on the center rack for 12 minutes. Crust should be starting to gently puff throughout.
While the shortbread crust is baking combine lemon juice, sugar, eggs, egg yolks, zest, and 1/2 cup flour until well-mixed.
Pull the shortbread crust out of the oven and pour filling over hot crust. Don't wait for crust to cool down and shrink away from pan edges.
Put the pan back in the oven on the center rack for 30 minutes or until lemon bars are set in middle. If middle is very wobbly when pan is lightly shaken then let cook a bit more. When the lemon filling is starting to "puff" a bit in the middle and brown around the edges is when it is about done. It should feel like firmly set jello to the touch.
Remove from oven and loosen from edges with a knife and let it cool.
Cut into bars and sprinkle with powdered sugar.
Enjoy!
Side note: Keep refrigerated. Lemon bars can also be stored in freezer for later if needed.

Tips:

Yes, bottled lemon juice is an acceptable substitute for fresh-squeezed; however, having had both versions lemon bars made with fresh-squeezed lemon juice are definitely tangier. Something gets lost in the bottled lemon juice.
Loosen the edges with a knife while hot. This will help the cutting later.
Let cool completely and for optimal results refrigerate overnight before cutting.
These can be put in the freezer which is what I do ahead of time for Christmas every year. Use wax paper between layers of cookies.