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Lemon Shortbread Bars
Joy of baking bar
  • subheading: Shortbread Crust:
  • 2 cups (260 grams) all purpose flour
  • ¼ teaspoon (1 gram) salt
  • ½ cup (60 grams) confectioners (powdered or icing) sugar
  • ½ teaspoon (2 grams) pure vanilla extract
  • 1 cup (225 grams) cold unsalted butter, cut into small chunks
  • subheading: Lemon Filling:
  • 2 ½ to 2 ¾ cups (500 to 550 grams) granulated white sugar
  • 2 tablespoons (10 grams) grated lemon zest (outer yellow peel)
  • ⅔ cup (85 grams) all purpose flour
  • ¼ teaspoon (1 gram) salt
  • 6 large (300 grams) eggs, at room temperature
  • 1 cup (240 ml) freshly squeezed lemon juice (approximately six large lemons)
  • subheading: Garnish:
  • Powdered Sugar
  • TIP:  Always remove the zest first before halving and squeezing the lemon.  Use a fine strainer to remove the seeds and pulp from the juice.
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