Ingredients
For the Shortbread Crust:
•2 cups all-purpose flour
•1/2 cup powdered sugar
•1 cup cold butter, cubed
•1/4 teaspoon salt
For the Lemon Filling:
•6 large eggs
•2 1/2 cups granulated sugar
•1 cup fresh lemon juice (about 6-7 lemons)
•2 tablespoons lemon zest
•1/2 cup all-purpose flour
•1/4 teaspoon salt
For the Salted Caramel:
•1 cup granulated sugar
•1/4 cup water
•1/2 cup heavy cream
•4 tablespoons butter
•1 teaspoon flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
For the Crust:
- In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
- Add cold butter cubes and pulse until mixture looks like coarse sand.
- Press mixture firmly into prepared pan.
- Bake for 20 minutes until light golden brown.
For the Lemon Filling:
- While crust bakes, whisk eggs and sugar in a large bowl until well combined.
- Add lemon juice, zest, flour, and salt. Whisk until smooth.
- Pour over hot crust.
- Bake for 25 minutes or until filling is set and doesn’t jiggle.
- Cool completely at room temperature, then refrigerate for at least 4 hours.
For the Salted Caramel:
- In a medium saucepan, combine sugar and water. Heat over medium-high heat.
- Without stirring, let mixture cook until it turns amber (about 8-10 minutes).
- Remove from heat, carefully add cream (mixture will bubble).
- Stir in butter and salt until smooth.
- Let cool for 10 minutes until thickened but still pourable.
Assembly:
- Once bars are completely chilled, lift from pan using parchment paper.
- Drizzle with salted caramel sauce.
- Cut into 16 squares.
Store bars in an airtight container in the refrigerator for up to 5 days. The caramel sauce can be stored separately for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 45 minutes