Classic Tangy-Sweet Lemon Bars (Printable Version)

A beloved dessert featuring buttery shortbread crust topped with bright, tangy lemon filling. Finished with a dusting of powdered sugar for an elegant touch.

# What You'll 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 - 1 and 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 3-4 lemons)
09 - 1 tablespoon lemon zest

→ Topping

10 - Powdered sugar for dusting

# Directions:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream together softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into bottom of prepared pan. Bake for 18-20 minutes until lightly golden.
04 - Whisk together sugar and flour. Add eggs, lemon juice, and lemon zest, whisking until well combined.
05 - Pour lemon mixture over hot crust immediately after removing from oven.
06 - Bake for another 18-20 minutes until filling is just set in center.
07 - Let cool completely in pan. Lift out using parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.

# Expert Hints:

01 -
  • The buttery crust melts in your mouth while the bright lemon filling wakes up every taste bud
  • These bars strike that perfect balance between sweet and tangy that keeps everyone coming back for seconds
  • They are deceptively simple but taste like something from a fancy bakery
02 -
  • Pouring the filling over the hot crust helps seal the layers together so you do not end up with a soggy bottom
  • The center should still have a tiny bit of movement when you take it out because it continues cooking as it cools
03 -
  • Room temperature ingredients mix more evenly and create a smoother texture
  • Zest your lemons before juicing them, it is much easier that way

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