Bright Zesty Lemon Bars (Printable Version)

Bright, tangy lemon bars topped with buttery shortbread crust, ideal for a sweet, refreshing treat.

# 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 freshly squeezed lemon juice
09 - 1 tablespoon finely grated lemon zest

→ Dusting

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 sugar until light and fluffy. Add flour and salt, mixing until just combined. Press mixture evenly into the prepared pan.
03 - Bake the crust for 18 to 20 minutes, or until lightly golden around the edges.
04 - While crust bakes, whisk sugar and flour for filling in a large bowl. Add eggs, lemon juice, and lemon zest; whisk until smooth and fully combined.
05 - Pour lemon filling over the hot crust. Return to oven and bake for 15 to 18 minutes, until filling is set and slightly jiggles in center.
06 - Remove from oven and cool completely in pan on a wire rack. Refrigerate for at least 2 hours before slicing.
07 - Lift bars from pan using parchment overhang, dust with powdered sugar, and cut into 16 squares.

# Expert Tips:

01 -
  • The crust is buttery and crumbly without being fussy, baking up while you whisk the filling together.
  • That tart-sweet lemon filling hits different when it's still slightly warm, almost custard-like in texture.
  • These are genuinely easy to make, and the powdered sugar dusting at the end makes them look like you put in way more effort than you actually did.
02 -
  • The filling will look too thin when you pour it, but that's exactly right; it firms up as it bakes and chills, and overbaking makes it tough and dry.
  • Refrigerating before cutting is the difference between bars that hold their shape and ones that fall apart; it's worth the wait.
  • Fresh lemon juice makes an enormous difference in both flavor and texture; bottled juice can make the filling taste hollow.
03 -
  • Letting the crust cool slightly before pouring the filling prevents uneven cooking, but pouring it while still warm helps the filling set properly into its custardy texture.
  • If your kitchen runs cold, the filling might need an extra few minutes in the oven; trust the jiggle test over the timer.

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