Bright Fresh Lemon Bars (Print version)
Zesty lemon bars with a buttery shortbread crust and tangy citrus filling, perfect for any occasion.
# What you'll need:
→ Shortbread Crust
01 - 1 cup unsalted butter, melted
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 (about 3-4 lemons)
09 - Zest of 2 lemons
→ Topping
10 - Powdered sugar, for dusting
# How to make it:
01 - Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, combine the melted butter, granulated sugar, all-purpose flour, and salt. Stir until a soft dough forms. Press the mixture evenly into the bottom of the prepared pan.
03 - Bake the crust for 18 to 20 minutes, or until the edges are lightly golden. Remove from the oven and keep the crust in the pan.
04 - While the crust bakes, whisk together the granulated sugar and flour in a large bowl. Add the eggs, freshly squeezed lemon juice, and lemon zest. Whisk until smooth and completely combined.
05 - Pour the lemon filling evenly over the warm pre-baked crust. Return to the oven and bake for 18 to 20 minutes, or until the center is set with only a slight jiggle.
06 - Allow the bars to cool completely in the pan on a wire rack. Once fully cooled, lift the slab out using the parchment overhang, slice into 12 bars, and dust generously with powdered sugar before serving.
# Expert suggestions:
01 -
- The contrast between that crumbly buttery crust and the sharp, clean lemon custard on top is the kind of thing that makes people close their eyes when they take a bite.
- They look fancy enough for a bakery window but come together with ingredients you probably already have sitting in your kitchen right now.
02 -
- Do not skip the parchment paper overhang or you will be chiseling lemon bars out of the pan with a spatula and a lot of regret.
- Patient cooling is not optional here because slicing warm bars will give you a delightful but unattractive lemon puddle instead of clean squares.
03 -
- Pour the filling over the crust while the crust is still warm from the oven because the heat helps the filling begin setting evenly from the bottom up.
- Use a sharp knife dipped in hot water and wiped clean between each cut for bakery perfect edges.