We can all use a little sunshine in our lives, especially when spring in Minnesota is often just an extended, fluctuating winter. These lemon bars are bright, refreshing, and easy to make. Make sure to use 100% lemon juice, either fresh-squeezed or from a glass bottle. If you’re feeling fancy, add a thin layer of your favorite fruit jam after baking the shortbread but before pouring the filling into the pan. 

Shortbread ingredients:

2 ⅔ sticks (300g) unsalted butter, room temperature

⅓ cup (67g) granulated sugar

⅔ cup (67g) powdered sugar

1 ⅓ tsp (5g) vanilla extract

2 ⅔ cups (355g) all purpose flour

½ tsp table salt

Lemon filling ingredients: 

1 ⅓ cups (267g) granulated sugar

4 tbsp (30g) all purpose flour

4 large eggs

⅔ cup (160 ml) lemon juice

Additional ingredients:

Powdered sugar, for serving

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 pan with foil or parchment paper long enough to hang over the sides of the pan.
2. Make the shortbread first. In a large bowl, cream the butter until fluffy. Add the sugars and vanilla and beat until combined. Gently stir in the flour and salt until mostly combined. Use your fingers to mix the dough until no dry areas remain.
3. Scatter the dough in the pan. Use a flat-bottomed measuring cup to press the dough into an even layer that fills the entire pan. Pierce with a fork.
4. Bake for 20 to 30 minutes or until light golden brown.
5. While the shortbread bakes, make the lemon filling. In a medium-sized bowl, combine the sugar and flour. Whisk in the eggs and lemon juice.
6. Remove the shortbread from the oven. Lightly re-pierce if desired. Lower the oven temperature to 325 degrees Fahrenheit. Pour the filling over the shortbread while the shortbread is still warm.
7. Bake for 20 to 30 minutes until the center is mostly set or barely jiggles. Cool completely at room temperature, at least two hours. Chill in the fridge. Dust with powdered sugar, or drizzle with a simple water icing, just before serving.
8. Store in the fridge for three to five days or freeze for two to three months.