Bright Tangy Sweet Lemon Bars (Printable Version)
Bright, tangy lemon bars featuring a rich buttery shortbread crust, perfect for a sweet treat anytime.
# 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 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup fresh lemon juice (approximately 3–4 lemons)
09 - Zest of 2 lemons
→ Topping
10 - Powdered sugar for dusting
# How-To:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, cream together butter and 1/2 cup sugar until light and fluffy. Add flour and salt, then mix until just combined. Press evenly into the bottom of the prepared pan.
03 - Bake crust for 18 to 20 minutes until lightly golden.
04 - Whisk together 1 1/2 cups sugar, 1/4 cup flour, eggs, lemon juice, and lemon zest in a large bowl until smooth and fully incorporated.
05 - Pour lemon filling carefully over the hot crust immediately after removing it from the oven.
06 - Return pan to oven and bake for 15 to 18 minutes until the center is set and no longer jiggly.
07 - Remove from oven and cool completely on a wire rack. Lift out using parchment overhang and cut into 16 bars.
08 - Dust bars generously with powdered sugar before serving.
# Expert Tips:
01 -
- The shortbread crust stays buttery and tender, providing the perfect textured contrast to the silky lemon filling.
- Fresh lemon juice and zest create a brightness that feels summery even in the middle of winter.
- They're foolproof to make and come together in under an hour from start to finish.
- One batch yields sixteen bars, so you'll have plenty to share or save for yourself.
02 -
- Pour the filling onto the crust while the crust is still hot—this ensures they bond together and bake as one cohesive layer.
- Don't overbake the filling; it should have just a tiny wobble in the very center when you pull it from the oven. It will continue to set as it cools and become perfectly tender.
- If your pan doesn't have parchment overhang, the bars will stick and crumble. Those few extra inches make all the difference.
03 -
- Room temperature butter creams easier and creates a lighter, fluffier crust than cold butter ever could.
- Always zest your lemons before cutting and juicing them; you'll get more zest and it's easier to handle a whole fruit.