Bright Fresh Lemon Bars (Printable Version)
Tangy lemon filling atop a buttery shortbread crust. A bright, zesty treat for warm-weather gatherings.
# What You'll Need:
→ Shortbread Crust
01 - 1 cup (2 sticks) 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
# Directions:
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, mixing until combined and 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 lemon 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 generously with powdered sugar before serving.
# Expert Hints:
01 -
- The shortbread crust practically melts under the filling, and you will catch yourself sneaking corner pieces before anyone notices.
- Fresh lemon juice makes these bars taste alive in a way that bottled stuff never could.
02 -
- Pouring the filling over a hot crust helps it bond so the layers do not slide apart when you cut.
- Underbaking by even two minutes leaves you with a soupy center that nobody wants to admit they made.
03 -
- Zest your lemons before juicing them because a spent lemon half is stubborn and sad to grate against.
- Do not skip the parchment overhang or you will be chiseling bars out of the pan with a spatula and your dignity.