Ooey-Gooey Lemon Bars

I’m a whore for anything lemon. I love lemon. Lemon pancakes, pound cake, cake cake, ANYTHING. When I was younger I would travel to a bakery 25 mins from my house just for their lemon bars. Luckily this recipe is better! I like my lemon bars super tart so if you like yours on the sweeter side, I’d recommend using less lemon juice. But the consistency of ooey gooey lemony heaven with a buttery shortbread like crust is so yummy.

xoxo

Directions:
For the crust:
1 cup of unsalted butter softened (Equal to two sticks of butter. Leave out on the counter for a few hours)
1/2 cup white sugar
2 cups flour
1 tablespoon lemon zest
Teaspoon of salt

1. Preheat your oven to 350
2. Blend together the butter and sugar, then slowly add in the flour, salt, lemon zest and blend until fully combined

3. Press crust into a 8x8 baking dish. If you want your lemon bars to be a bit thinner, use a 9x11 or similar pan. I like a nice thick crust and a nice thick layer of lemony filling so I went with a 8x8 glass dish.

4. Cook crust for 20 mins at 350 or until nice and golden brown

5. Let crust cook completely

For the filling:
1 1/2 cup of white sugar
1/3 cup of flour
4 eggs
2 lemons juiced (less if you like them less lemony)
Lemon zest of one lemon (use no zest and just lemon juice if you want them less lemony)

1. Whisk together sugar and flour until combined

2. Then whisk in the eggs, lemon juice and lemon zest

3. Pour over the cooked crust and bake at 350 for 25 mins or until the mixture doesn’t giggle when you shake the pan •Cool bars completely and transfer to the fridge for at least two hours but preferably overnight

4. Top with confectioners sugar and enjoy!