Description
This classic lemon bars recipe features a buttery shortbread crust topped with a tangy, smooth lemon filling. Perfectly balanced between sweet and tart, these bars are a delightful treat for any occasion, offering a refreshing citrus flavor with a dusting of powdered sugar for an elegant finish.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter (melted)
Lemon Filling
- 6 eggs (lightly beaten)
- 2 cups granulated sugar
- 6 tablespoons all-purpose flour
- 2 teaspoons grated lemon zest (about 2 large lemons)
- 1 cup lemon juice
Topping
- Powdered sugar (optional)
Instructions
- Prepare Baking Dish: Line a 9×13-inch baking dish with foil or parchment paper, allowing some overhang for easy removal later. Set aside.
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready when your crust mixture is prepared.
- Make the Crust: In a large mixing bowl, combine the melted butter, 2 cups flour, 1/2 cup sugar, and 1/2 teaspoon salt. The mixture might be crumbly. Press it evenly into the bottom of the prepared baking dish. Bake the crust for 18-20 minutes or until it turns lightly golden brown.
- Prepare Lemon Filling: While the crust bakes, whisk together the lightly beaten eggs, 2 cups sugar, 6 tablespoons flour, grated lemon zest, and lemon juice until smooth and fully combined.
- Bake Lemon Bars: Once the crust is lightly browned, remove from oven and pour the lemon filling over the hot crust. Return the baking dish to the oven and bake for an additional 20-22 minutes until the filling is just set and no longer jiggles in the center.
- Cool and Serve: Allow lemon bars to cool completely in the baking dish on a wire rack. Once cooled, lift out using the foil or parchment overhang. Optionally, dust generously with powdered sugar before slicing into 24 bars and serving.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Make sure the crust is fully baked before adding the filling to avoid sogginess.
- Allow bars to cool thoroughly for clean slices.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
