1-Getting started with lemon bars is fun and straightforward, even if you’re new to baking: Begin by preheating your oven to 325°F and lining a 9×13-inch glass or ceramic pan with parchment paper, leaving an overhang for easy removal. This step ensures your bars come out cleanly and without sticking.

2-Next: mix the melted butter, 1/2 cup granulated sugar, vanilla extract, and salt in a bowl, then add the 2 cups plus 2 tablespoons all-purpose flour and combine until it forms a dough. Press this mixture firmly and evenly into the prepared pan to create the shortbread crust. Bake the crust for 20-22 minutes until the edges are lightly browned, then remove it from the oven and gently poke holes with a fork to help the filling stick.

3-For the filling: whisk together 2 cups granulated sugar and 6 tablespoons all-purpose flour until well combined, preferably sifted for smoothness. Add the 6 large eggs and 1 cup fresh lemon juice, whisking until the mixture is smooth and lump-free. Pour this over the warm crust and bake for another 22-26 minutes until the center is set and doesn’t jiggle.

4-Cooling and Finishing Touches: After baking, let the bars cool at room temperature for about 2 hours to set properly. Then, refrigerate them for 1-2 hours until fully chilled. Once ready, lift the bars out using the parchment overhang, dust with confectioners’ sugar if you like, and cut into squares for serving. This process takes about 3 hours and 50 minutes in total, including prep, cooking, and cooling, yielding around 24 delicious bars. For more baking tips, consider trying our step-by-step guides on similar desserts to build your skills.