Classic Tangy-Sweet Lemon Bars (Printable view)
Buttery shortbread crust topped with vibrant tangy lemon filling, dusted with powdered sugar.
# 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 teaspoon salt
→ Lemon Filling
05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon lemon zest
→ Topping
10 - Powdered sugar for dusting
# Steps:
01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream together softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden.
04 - Whisk together 1 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and lemon zest, whisking until well combined.
05 - Pour the lemon mixture over the hot crust immediately after removing it from the oven.
06 - Bake for 18-20 minutes until the filling is just set in the center.
07 - Let cool completely in the pan. Once cool, lift out using the parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.
# Expert Advice:
01 -
- The way the buttery crust crumbles against your tongue, then that sudden tangy zing wakes up your entire palate
- These bars strike that perfect balance between sophisticated dessert and the kind of treat that makes you feel like a kid again
02 -
- Pouring the filling over the hot crust helps seal the layers together so they don't separate when you slice them later
- The center might still look slightly jiggly when you remove it from the oven, but it will firm up perfectly as it cools
03 -
- Room temperature ingredients are non-negotiable for the crust, so take everything out of the fridge at least an hour before baking
- Press the crust dough into the pan using the bottom of a measuring cup for an even layer that won't puff up unevenly