Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar mixed with 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan with butter or line it with parchment paper, leaving an overhang on the sides for easy removal. In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of lemon zest for the topping and set it aside.
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the fresh lemon juice, lemon zest, and vanilla extract until fully combined.
- In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet butter mixture. Mix on low speed until just combined—be careful not to overmix, as this can make the bars tough.
- Press the dough evenly into the prepared baking pan. Sprinkle the lemon-sugar topping generously over the top of the dough. Place the pan in the oven and bake for 25 to 28 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan before slicing into squares.
- Cook Time: 40 minutes