Classic Tangy Lemon Bars (Printable Version)
Buttery shortbread crust topped with vibrant tangy lemon filling, finished with powdered sugar dusting.
# What You Need:
→ Shortbread Crust
01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 tsp salt
→ Lemon Filling
05 - 1 and 1/2 cups (300 g) granulated sugar
06 - 1/4 cup (30 g) all-purpose flour
07 - 4 large eggs
08 - 2/3 cup (160 ml) freshly squeezed lemon juice (about 3-4 lemons)
09 - 1 tbsp lemon zest
→ Topping
10 - Powdered sugar, for dusting
# How-To:
01 - Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 tsp salt, mixing just until the dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes, or until lightly golden.
04 - In a medium bowl, whisk together the sugar and flour. Add eggs, lemon juice, and lemon zest, and whisk until well combined.
05 - Pour the lemon mixture over the hot crust immediately after removing it from the oven.
06 - Bake for another 18-20 minutes, or until the filling is just set in the center.
07 - Remove from oven and let cool completely in the pan. Once cool, lift out using the parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.
# Expert Tips:
01 -
- The way the buttery crust crumbles just slightly when you bite down
- That perfect sweet tart balance that wakes up your afternoon
02 -
- Pour the filling onto the hot crust immediately, or the two layers will not bond properly
- Chilling the bars for at least two hours makes cutting clean squares so much easier
03 -
- Zest your lemons before cutting them open to juice
- The center should still wiggle slightly when you take them out