Bright Fresh Lemon Bars (Print Version)
Zesty lemon bars on a buttery shortbread crust, bursting with fresh citrus flavor 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 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 1/4 cup all-purpose flour
08 - 2/3 cup fresh lemon juice (about 3-4 lemons)
09 - 1 tablespoon finely grated lemon zest
10 - Powdered sugar, for dusting
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the flour and salt, then mix until a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes or until the edges are lightly golden.
04 - While the crust bakes, whisk together the eggs and sugar in a separate bowl until well blended. Add the flour and whisk until smooth, then stir in the fresh lemon juice and zest.
05 - Remove the crust from the oven and reduce the temperature to 325°F. Pour the lemon filling evenly over the hot crust. Return to the oven and bake for 18-20 minutes, or until the center is set and no longer jiggles when gently shaken.
06 - Cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out, then cut into 12 squares. Dust with powdered sugar before serving.
# Expert Advice:
01 -
- The shortbread crust practically melts on your tongue while the filling delivers a bright citrus punch that wakes up every taste bud.
- They come together with pantry staples and zero fancy equipment, which means you can satisfy a lemon craving almost any day of the week.
02 -
- Pouring the filling over a hot crust rather than a cooled one is the difference between a clean slice and a separated, messy layer.
- Patience during cooling is non negotiable because cutting warm lemon bars turns them into a sticky puddle that no amount of powdered sugar can fix.
03 -
- Dust the powdered sugar on right before serving because if you do it too early the moisture from the bars will dissolve it into a thin, sad glaze.
- Pressing the crust mixture with the bottom of a measuring cup gives you a perfectly flat, even layer that bakes uniformly without thin spots.