Vanilla Lemon Bars
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Tart and sweet vanilla lemon bars with a shortbread crust.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 50 gconfectioner's sugar
- 150 gunsalted butter
- 2 egglarge eggs
- 60 ggrated lemon zest
- 120 mlfreshly squeezed lemon juice
- 10 mlpure vanilla extract
- 5 gsalt
- 10 gbaking powder
Detail level
Instructions
- 1
Preheat the oven to 180\u00b0C (350\u00b0F). Line an 18 cm square baking dish with parchment paper.
Tip: To ensure easy removal, line the baking dish with parchment paper.
- 2
In a medium bowl, whisk together flour, granulated sugar, confectioner's sugar, and salt.
Tip: Sifting the dry ingredients ensures even distribution.
- 3
Add the unsalted butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the mixture.
- 4
Press the mixture evenly into the prepared baking dish.
Tip: Use a spatula or your fingers to press the mixture firmly into the corners.
- 5
Bake for 20 minutes.
Tip: The crust should be lightly golden brown.
- 6
While the crust is baking, prepare the filling.
Tip: Don\u2019t skip this step, as the filling sets during baking.
- 7
In a large bowl, whisk together the lemon zest, lemon juice, pure vanilla extract, and eggs until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 8
Pour the filling over the baked crust.
Tip: Use a spatula to smooth the top.
- 9
Return the dish to the oven and bake for an additional 10-12 minutes, or until the filling is set.
Tip: A toothpick inserted into the center should come out clean.
- 10
Remove the dish from the oven and let it cool completely.
Tip: This step is crucial for a smooth filling.
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