For the shortbread crust:
1 cup butter (2 sticks), softened to room temperature
1/2 cup + 2 Tablespoons sugar
2 teaspoons vanilla
2 cups GF Quick Mix
1/4 teaspoon salt
For the lemon filling:
zest of 2 lemons
2/3 cup fresh lemon juice (3 – 4 lemons)
4 large eggs
1-1/2 cups sugar
1/3 cup GF Quick
Powdered sugar, for dusting
For the crust: Preheat the oven to 350 degrees. Line a 7×10″ or 9×13″ baking pan, or a baking pan somewhere in between in size (see notes) with parchment paper then set aside.
To the bowl of an electric mixer, or a large glass bowl if using a handheld mixer, add softened butter, sugar and vanilla then beat until smooth. Add flour and salt then beat until combined. Scoop dough into a prepared baking dish then spread into an even layer with your hands. Use a fork to poke shallow holes all over the top, all the way to the edges, then bake until the edges are just barely turning golden brown. A 9×13″ baking pan will take ~20 minutes while a smaller pan like 7×10″ will take ~25 minutes.
Remove crust from oven then let cool for at least 30 minutes.
For the filling: While the crust is cooling, add lemon zest, lemon juice, and eggs to a large bowl then whisk to combine. Add sugar and flour then whisk for 1 minute. Pour over partially cooled crust then bake until the center is set and no longer jiggly – a 9×13″ pan will take ~20 minutes, while a smaller pan like 7×10″ can take ~32-35 minutes. The top will have a white, crackly appearance with tiny bubbles – that’s normal!
Let Lemon Bars cool COMPLETELY – several hours or overnight – then use the parchment paper to lift bars out of the baking pan. Slice into small squares then dust with powdered sugar and serve. Store covered on the counter or in the refrigerator for 2-3 days.
Recipe from iowagirleats.com