Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat pastry flour (or more all-purpose flour)
- 1/4 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 2 large eggs, room temperature
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon baking powder
Instructions:
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- In a bowl, stir together the all-purpose flour, whole wheat flour, 1/4 cup powdered sugar, and 1/8 teaspoon salt. Pour in the melted butter and stir until combined.
- Press the dough into the prepared pan, building up the crust 1/2 inch around the edges.
- Bake the crust for 15-20 minutes, or until lightly browned.
- While the crust bakes, rub the granulated sugar and lemon zest together until fragrant.
- In a large bowl, beat the eggs, lemon juice, baking powder, and remaining 1/4 teaspoon salt on high speed for 3 minutes, or until light and fluffy.
- Pour the filling over the hot crust.
- Bake for 25-30 minutes, or until the bars are set.
- Let cool completely, then dust with powdered sugar.
Tips:
- Fully bake the shortbread base to prevent the filling from absorbing moisture.
- Don’t reduce the sugar content, as it’s essential for flavor and texture.
- Know when they’re done by checking for no indentation when touched.
- Avoid over-baking, as it can cause cracks.
