Post by @homewithlouiseg

The Ultimate Bakery-Style Lemon Bars 🍋 #BakeryStyleLemonBars#LemonBars#BakeryStyle#LemonSquares#GourmetBaking Shortbread Crust: - 1 cup (plus 2 tablespoons) unsalted butter, melted, cooled slightly - 3/4 cup powdered sugar - 2 teaspoons vanilla extract - 1/2 teaspoon salt - 3 cups (250 grams) all-purpose flour Lemon Filling: - 3 cups granulated sugar - 1/2 cup all-purpose flour (whisked) - 1 tbsp cornstarch (whisked) - 8 large whole eggs - 2 large egg yolks - 1 cup freshly squeezed lemon juice - 2 tablespoons lemon zest Instructions: 1. Preheat the oven: Preheat to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. 2. Make the crust: In a bowl, whisk together the flour, powdered sugar, and salt. Pour in the melted butter and vanilla extract, then mix with a wooden spoon or spatula until a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan, allowing it to rise slightly up the sides. Use the bottom of a flat cup to help. 3. Bake the crust: Bake in a preheated oven at 350°F for 18–20 minutes, or until the edges are lightly golden. 4. Prepare the filling: While the crust bakes, whisk together the sugar and lemon zest in a large bowl. Then, whisk in the flour and cornstarch. Pour in the freshly squeezed lemon juice. Add the 8 whole eggs and 2 egg yolks, mixing until smooth using a fork or whisk. Be careful not to overmix; mix by scooping rather than whisking just until incorporated. 5. Bake the bars: Pour the filling directly over the hot, warm crust. Reduce the oven temperature to 325°F (160°C). Bake for 30–35 minutes, or until the centre is set and no longer jiggles. 6. Cool and chill: Allow the bars to cool completely at room temperature for 1 hour. Refrigerate for at least 6 hours before lifting them out of the pan and slicing. Refrigerate overnight for best results! Dust heavily with powdered sugar just before serving.