Bright And Fresh Simple Lemon Bars (Printable view)
Tangy lemon filling atop a buttery crust. A simple, refreshing dessert perfect for spring.
# What You'll Need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 tsp salt
→ Lemon Filling
05 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 1/4 cup all-purpose flour
08 - 2/3 cup fresh lemon juice
09 - 1 tbsp finely grated lemon zest
10 - Powdered sugar, for dusting
# Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing edges to overhang for easy removal.
02 - In a medium bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Mix in 2 cups flour and salt until combined and the mixture resembles crumbly dough.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes or until the surface is lightly golden.
04 - While the crust bakes, whisk together the eggs and 1 1/2 cups sugar until well blended. Add 1/4 cup flour and whisk until smooth. Stir in the lemon juice and zest.
05 - Remove the crust from the oven and reduce the oven temperature to 325°F. Pour the lemon filling over the hot crust. Return to the oven and bake for 18–20 minutes until the center is set and no longer jiggles.
06 - Let cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out. Cut into squares and dust with powdered sugar before serving.
# Expert Advice:
01 -
- The balance of the buttery crust against the tart filling is absolute perfection.
- It comes together quickly but looks impressive on a platter.
02 -
- Do not overbake the filling or it will lose its silky custard texture.
- Use room temperature eggs to prevent the lemon filling from separating or curdling.
03 -
- Grate the zest before you juice the lemons to save yourself a struggle.
- Use a sharp knife dipped in hot water to get clean cuts without cracking the crust.