Homemade Lemon Bar Recipe with a sweet and tangy lemon curd filling and lightened up shortbread cookie crust!

Scale

For the Crust:

Cooking Spray

3/4 cup of flour

3 tablespoons of sugar

4 tablespoons of light butter

1 tsp of lemon zest

4 tablespoons of cold water

For the Custard:

3 eggs

3/4 cup of sugar

1 tablespoon of lemon zest

1/2 cup of fresh lemon juice

2 tablespoons of flour

1/8 tsp of salt

Toppings:

2 tsp of powdered sugar for dusting (optional)

12 raspberries, strawberries, or blueberries (optional)

Preheat oven to 400°F. Coat an 8-inch square baking dish with cooking spray.
To make the crust: Add the 3/4 c flour, 3 Tbsp sugar, 4 tablespoons of light butter, and 1 tsp lemon zest to a food processor and pulse. Gradually add in 4 tablespoons of cold water and continue pulsing the food processor until the dough starts forming.
Press into bottom of prepared pan; bake until crust begins to brown, 10-12 minutes. Remove from oven; let cool. Reduce oven temperature to 350°F.
Meanwhile, while crust bakes, prepare the filling. Stir together 3 eggs, 3/4 c sugar, 1 Tbsp lemon zest, lemon juice, 2 Tbsp flour, and 1/8 tsp salt in a large mixing bowl.
Bake for 20 minutes. Let cool completely before slicing into bars pieces. Serve with dusted powdered sugar on top of the lemon bars.
Makes 12 bars, cut into 12 equal squares.

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