1-First, preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper for easy removal. This step helps the crust bake evenly and prevents sticking.

2-In a medium bowl, combine 2.5 cups of all-purpose flour, 2/3 cups of powdered sugar, and 1/2 teaspoon of salt. Then, mix in 12 tablespoons of melted unsalted butter until the mixture forms coarse crumbs that hold together when pressed.

3-Press this mixture evenly into the bottom of your prepared dish to create the shortbread crust. Make sure it’s compact for a sturdy base.

4-Bake the crust for 15-18 minutes until it’s lightly golden. Let it cool slightly while you prepare the filling.

5-In a separate bowl, whisk together 8 large eggs at room temperature, 3 cups of sugar, 3 tablespoons of lemon zest from three lemons, and 1 cup of fresh lemon juice until smooth and well-blended. This forms the tangy filling that makes these bars special.

6-Pour the lemon filling over the warm crust and return the dish to the oven.

7-Bake for an additional 20-25 minutes until the filling is set but still slightly jiggly in the center. For dietary adaptations, use gluten-free flour in the crust or vegan egg replacers as needed.

8-Finally, cool the bars completely in the pan, then refrigerate for at least 2 hours to firm up before slicing. Dust with extra powdered sugar for a finishing touch. For more dessert ideas, check out our grilled fruit recipe on the blog.