Bright lemon filling over a simple shortbread crust, these lemon bars are sure to please. They are perfect for summer BBQs, potlucks or anytime you just need something sweet!
Add flour and mix until combined. Press into an ungreased 9x13" pan.
Bake 15-20 minutes, or until set.
Meanwhile, juice the lemons.
In a mixing bowl, stir together the flour and the sugar.
Add the eggs and lemon juice, whisking to combine.
Pour lemon filling over baked shortbread crust.
Bake 20 more minutes.
Allow to cool completely before dusting with powdered sugar and cutting into bars.
Notes
Lemon bars can be stored in the refrigerator for up to one week.For longer storage, freeze individual bars then place in a freezer save container for up to 3 months.