Classic Lemon Bars (Print Version)
Tangy lemon filling on buttery shortbread crust, dusted with powdered sugar. A classic dessert that's easy to make and perfect for any occasion.
# 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 and 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
# How to Make It:
01 - Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until the dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes, or until lightly golden.
04 - In a medium bowl, whisk together the sugar and flour. Add eggs, lemon juice, and lemon zest, and whisk until well combined.
05 - Pour the lemon mixture over the hot crust immediately after removing it from the oven.
06 - Bake for another 18 to 20 minutes, or until the filling is just set in the center.
07 - Remove from oven and 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 buttery crust balances that mouth puckering lemon filling perfectly
- They travel well and actually taste better after chilling overnight
02 -
- The filling should still have a slight wobble in the center when you pull it from the oven
- Cutting chilled bars gives you those clean bakery style edges everyone loves
03 -
- Meyer lemons make these extra special with their floral sweetness
- A glass of cold milk or hot tea cuts through the richness beautifully