"These are my best lemon bars featuring an easy shortbread crust and thick lemon curd filling. They're the perfect balance of tangy and sweet!..."
INGREDIENTS
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1 cup (230g; 2 sticks) unsalted butter, melted
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1/2 cup (100g) granulated sugar
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2 teaspoons pure vanilla extract
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1/2 teaspoon salt
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2 cups + 2 Tablespoons (265g) all-purpose flour
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2 cups (400g) granulated sugar
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6 Tablespoons (48g) all-purpose flour
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6 large eggs
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1 cup (240ml) lemon juice (about 4 lemons)
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