"Calling all lemon lovers!! These easy lemon bars have a buttery shortbread crust and a luscious lemon filling. One of my all time favorite desserts, these are the best lemon bars I’ve ever tasted."
1. In a medium mixing bowl beat 2 large eggs. Then add 1 cup sugar (7 oz), 1/2 cup lemon juice (approx 4 lemons), 2 tsp lemon zest (5 g | approx 1 lemon), 1 tsp vanilla, and 1/4 tsp salt (1.5 g). Whisk to combine.
2. In a separate bowl, combine together 2 TBSP heavy cream and 1 TBSP cornstarch (8 g) to make a thick slurry. Add the slurry to the lemon filling mixture and whisk thoroughly to combine.
3. Pour the filling on top of the baked crust and lightly run a spatula over the top to remove any air bubbles. Return it to the oven for 20 - 25 minutes, until the center is almost set. If you jiggle the pan, the middle two inches or so should move slightly.
3. Cut into 16 squares and serve. For best taste and texture, refrigerate any leftovers and eat within a week. For longer storage, these lemon bars can be frozen.