Bright Fresh Lemon Bars (Printer-friendly)
Zesty lemon bars with buttery shortbread crust — bright, tangy, and 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 to 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 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, combine melted butter, sugar, 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 lightly golden around the edges. Remove from the oven but keep it in the pan.
04 - While the crust bakes, whisk together sugar and flour in a large bowl. Add the eggs, lemon juice, and lemon zest. Whisk until smooth and fully combined.
05 - Pour the lemon filling over the warm pre-baked crust. Return to the oven and bake for 18 to 20 minutes, or until the center is set and only slightly jiggles when gently shaken.
06 - Let the bars 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 Tips:
01 -
- The shortbread crust comes together without a pastry cutter or cold butter fussing, just melted butter stirred straight in.
- That tangy filling sets into a glossy, custardy layer that makes people close their eyes when they take the first bite.
02 -
- Pouring the filling over the crust while it is still hot helps the two layers bond so they do not separate when you slice.
- Underbaking by even a couple of minutes will leave you with a wet center that sinks and smears instead of cutting cleanly.
03 -
- Let the bars cool fully before slicing, and run your knife under hot water between cuts for perfectly clean edges.
- Roll the lemons firmly on the counter before juicing to break down the membranes and extract every last drop.