Bright Fresh Lemon Bars (Printable version)
Zesty lemon bars with buttery shortbread crust and tangy citrus filling, perfect for warm-weather treats.
# What you 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 butter and sugar until light and fluffy. Add the flour and salt, mixing until combined and a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18 to 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 and return to the oven. Bake for 18 to 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. Lift the bars out using the parchment overhang, cut into 12 squares, and dust with powdered sugar before serving.
# Expert tips:
01 -
- The shortbread crust comes together in one bowl with no fancy equipment needed.
- That bright lemon flavor cuts through richness in a way that makes people close their eyes when they take a bite.
02 -
- Pouring the filling over a hot crust rather than a cooled one prevents the custard layer from separating and creates that clean line between layers.
- Underbaking slightly is always better than overbaking because the filling continues to cook in the residual heat of the pan.
03 -
- Roll the lemons firmly on the counter before juicing to break down the membranes and extract significantly more liquid.
- Dust the powdered sugar through a small fine mesh sieve for an even, bakery style finish.