Save to Pinterest Bright, tangy lemon bars with a buttery shortbread crust perfect for a refreshing, crowd-pleasing dessert.
This recipe has become a family favorite for gatherings and holidays.
Ingredients
- For the Shortbread Crust: 1 cup (225 g) unsalted butter, softened 1/2 cup (100 g) granulated sugar 2 cups (250 g) all-purpose flour 1/4 teaspoon salt
- For the Lemon Filling: 1 1/2 cups (300 g) granulated sugar 1/4 cup (30 g) all-purpose flour 4 large eggs 2/3 cup (160 ml) fresh lemon juice (about 3 4 lemons) Zest of 2 lemons
- For Dusting: Powdered sugar, for dusting
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2:
- In a medium bowl, cream together butter and sugar until light and fluffy. Add flour and salt mix until a crumbly dough forms.
- Step 3:
- Press the dough evenly into the bottom of the prepared pan. Bake for 18 20 minutes, or until lightly golden.
- Step 4:
- Meanwhile, in a separate bowl, whisk together sugar and flour for the filling. Add eggs, lemon juice, and lemon zest whisk until fully combined and slightly frothy.
- Step 5:
- Pour the lemon mixture over the pre-baked crust. Return to the oven and bake for 18 20 minutes, or until the center is just set and no longer jiggly.
- Step 6:
- Let cool completely in the pan. Lift out using the parchment overhang. Dust generously with powdered sugar and cut into squares.
Save to Pinterest These lemon bars always bring back memories of family celebrations.
Notes
For a gluten-free version, use a gluten-free all-purpose flour blend.
Required Tools
9x13-inch (23x33 cm) baking pan Mixing bowls Whisk Electric mixer (optional) Measuring cups and spoons Parchment paper Spatula
Allergen Information
Contains: Eggs, Wheat (Gluten), Dairy (Butter). If unsure about specific products, always check ingredient labels.
Save to Pinterest Enjoy these lemon bars fresh or chilled for a delightful treat any time.
Recipe FAQs
- → What type of flour is best for the crust?
All-purpose flour works best to create a tender and crumbly shortbread crust that holds well during baking.
- → How can I intensify the lemon flavor?
Adding extra lemon zest to the filling will enhance the brightness and make the lemon flavor more pronounced.
- → Can these bars be stored after baking?
Yes, store the bars in an airtight container in the refrigerator for up to four days to maintain freshness.
- → Is there a gluten-free option for the crust?
Using a gluten-free all-purpose flour blend can replace regular flour for a gluten-free shortbread crust.
- → What temperature should I bake at?
Bake both crust and filling at 350°F (175°C) for even cooking and a golden crust.