The crust for this is amazing. Probably the best I’ve ever had. The original recipe had blueberry glaze, but I left it out. Original recipe here.
For the Shortbread Crust:
2 cups all-purpose flour
½ cup granulated sugar
⅔ cup unsalted butter, at room temperature
Pinch of salt
For the Lemon Filling:
7 large eggs, at room temperature
3 cups granulated sugar
1 cup lemon juice, freshly squeezed (from about 6 lemons)
1 cup flour
⅛ teaspoon salt
Preheat the oven to 350 degrees F. Line a 9 x 13″ baking pan with parchment paper.
In the bowl of a food processor, combine the flour, sugar, butter, and salt. Pulse until the dough comes together in large crumbs. Press the dough evenly into the bottom of the lined baking pan. Bake until just lightly golden, about 20 minutes.
Combine the filling ingredients in a food processor and pulse until evenly blended and smooth.
Pour the filling on top of the shortbread crust and bake until the filling is set and the top is beginning to brown, about 35 minutes. Let cool to room temperature, and then transfer to the refrigerator. Chill for at least an hour before cutting.
Cut the lemon bars as desired.