Creamy Lemon Bars with Shortbread Crust
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Yields: 24
Instructions
Heat the oven to 350°F. Line the bottom and sides of a 9×13-inch glass baking pan (do not use metal) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
Ingredients
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butter Notes: 1 cup, , melted
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granulated sugar Notes: 1/2 cup
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pure vanilla extract Notes: 2 teaspoons
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all-purpose flour Notes: 2 1/4 cups
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sea salt Notes: 1/2 teaspoon
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rounded cup all-purpose flour Notes: 1/3
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large eggs Notes: 6
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heavy cream Notes: 1/3 cup
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lemon Juice) Notes: 1 cup, (about 4 lemons
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lemon zest Notes: 1 tablespoon, , from juiced lemons
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Powdered Sugar -- for dusting