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Tangy Lemon Bars

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

  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1/4 tsp. salt
  • 3/4 cup melted butter
  • 1 cup fresh-squeezed lemon juice
  • 3 cups sugar
  • 6 eggs
  • 2 egg yolks
  • 2 tsps. lemon zest
  • 1/2 cup flour
  • powdered sugar

Instructions
 

  • Make shortbread crust by combining the 2 cups flour, powdered sugar, and soft butter until it comes together in a dough.
  • Press the shortbread mixture into a 9 x 13 well-greased pan.
  • Bake at 350 degree for 12 minutes.
  • 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 over and pour filling over hot crust.
  • Put back in the oven for 30 minutes or until set in middle.
  • 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: Lemon bars can be stored in freezer for later if needed.