Lemon Bars
A classic dessert featuring a buttery shortbread crust topped with a tangy, sweet lemon filling. These lemon bars are perfect for spring gatherings or any time you crave a bright, citrusy treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 0.5 cup powdered sugar
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 4 large eggs
- 1.5 cup granulated sugar
- 0.25 cup all-purpose flour
- 0.5 teaspoon baking powder
- 2 lemon lemon zest
- 0.5 cup freshly squeezed lemon juice (about 2-3 lemons)
- powdered sugar for dusting
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together 2 cups flour, powdered sugar, and salt. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 18–20 minutes, or until lightly golden. Remove from oven and let cool slightly while preparing the filling.
- In a large bowl, whisk together eggs and granulated sugar until smooth. Add 1/4 cup flour, baking powder, lemon zest, and lemon juice. Whisk until fully combined and no lumps remain.
- Pour the lemon filling over the warm crust. Return the pan to the oven and bake for 20–25 minutes, or until the filling is set and the edges are lightly golden.
- Remove from oven and let cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to firm up.
- Using the parchment overhang, lift the bars out of the pan. Dust generously with powdered sugar and cut into 16 squares before serving.
Notes
For best results, use freshly squeezed lemon juice and zest. Store leftovers in an airtight container in the refrigerator for up to 5 days.