Description
These classic Lemon Bars offer a perfect balance of tangy lemon filling and buttery shortbread crust, dusted with powdered sugar for a sweet finish. Easy to prepare and baked to perfection, they make an irresistible dessert or snack for any occasion.
Ingredients
Scale
For the crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
For topping:
- Powdered sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper to prevent sticking.
- Make crust: In a medium bowl, cream together the softened butter and 1/2 cup sugar until smooth and fluffy. Add the 2 cups flour and 1/4 teaspoon salt, mixing until crumbly dough forms. Press this dough evenly into the bottom of the prepared pan.
- Bake crust: Bake the crust for 18–20 minutes, or until the edges turn a light golden brown, ensuring a firm base for the filling.
- Prepare filling: While the crust bakes, whisk together 1 1/2 cups sugar and 1/4 cup flour in a large bowl. Beat in the 4 large eggs, then add freshly squeezed lemon juice and lemon zest; whisk until completely smooth and well combined.
- Pour and bake filling: As soon as the crust comes out of the oven, pour the lemon filling evenly over it. Return the pan to the oven and bake for another 20–25 minutes, or until the filling is set but still slightly jiggles in the center.
- Cool and finish: Remove the lemon bars from the oven and let them cool completely in the pan to allow the filling to fully set. Once cooled, dust generously with powdered sugar.
- Slice and serve: For cleaner slices, chill the bars before cutting into 16 squares. Serve and enjoy your tangy, sweet lemon bars.
Notes
- Chilling the lemon bars before slicing helps achieve cleaner edges for neat serving.
- For extra lemon tang, add a pinch of citric acid or increase the lemon zest in the filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
