CategoryDesserts
Lemon bars are a refreshing, tangy dessert featuring a buttery shortbread crust and a creamy, zesty lemon filling. Topped with a light dusting of powdered sugar, they are the perfect balance of sweet and tart—great for spring gatherings or any time you crave a citrusy treat.
For the Shortbread Crust
1 cup unsalted butter (softened)
½ cup granulated sugar
2 cups all-purpose flour
¼ tsp salt
For the Lemon Filling
4 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
⅔ cup fresh lemon juice (about 3-4 lemons)
1 tsp lemon zest
Powdered sugar (for dusting)
Prepare the Crust
1
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving overhangs for easy removal.
- Mix the Crust Dough:
- In a mixing bowl, cream together the softened butter and granulated sugar until smooth. Gradually add the flour and salt, mixing until crumbly.
- Press into Pan:
- Press the dough evenly into the bottom of the prepared baking dish.
- Bake the Crust:
- Bake for 18-20 minutes, or until the edges are lightly golden. Set aside to cool slightly.
Make the Lemon Filling
2
- Whisk the Eggs and Sugar:
- In a medium bowl, whisk together the eggs and granulated sugar until smooth and well combined.
- Add Flour and Lemon Juice:
- Sift in the flour and mix until incorporated. Stir in the fresh lemon juice and zest, ensuring the mixture is smooth.
Assemble and Bake
3
- Pour the Filling:
- Pour the lemon filling over the slightly cooled crust, spreading it evenly.
- Bake:
- Return the dish to the oven and bake for 22-25 minutes, or until the filling is set and no longer jiggles when the pan is gently shaken.
- Cool Completely:
- Let the lemon bars cool to room temperature, then refrigerate for at least 2 hours before slicing.
Serve
4
- Dust with Powdered Sugar:
- Once chilled, use the parchment paper to lift the bars out of the dish. Dust generously with powdered sugar.
- Slice and Garnish:
- Cut into squares or rectangles and garnish with lemon slices or mint leaves if desired.
Pro Tips
5
- Zest First: Always zest the lemons before juicing for maximum ease and flavor.
- Make Ahead: Lemon bars taste even better the next day as the flavors meld.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
For the Shortbread Crust
1 cup unsalted butter (softened)
½ cup granulated sugar
2 cups all-purpose flour
¼ tsp salt
For the Lemon Filling
4 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
⅔ cup fresh lemon juice (about 3-4 lemons)
1 tsp lemon zest
Powdered sugar (for dusting)
Directions
Prepare the Crust
1
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving overhangs for easy removal.
- Mix the Crust Dough:
- In a mixing bowl, cream together the softened butter and granulated sugar until smooth. Gradually add the flour and salt, mixing until crumbly.
- Press into Pan:
- Press the dough evenly into the bottom of the prepared baking dish.
- Bake the Crust:
- Bake for 18-20 minutes, or until the edges are lightly golden. Set aside to cool slightly.
Make the Lemon Filling
2
- Whisk the Eggs and Sugar:
- In a medium bowl, whisk together the eggs and granulated sugar until smooth and well combined.
- Add Flour and Lemon Juice:
- Sift in the flour and mix until incorporated. Stir in the fresh lemon juice and zest, ensuring the mixture is smooth.
Assemble and Bake
3
- Pour the Filling:
- Pour the lemon filling over the slightly cooled crust, spreading it evenly.
- Bake:
- Return the dish to the oven and bake for 22-25 minutes, or until the filling is set and no longer jiggles when the pan is gently shaken.
- Cool Completely:
- Let the lemon bars cool to room temperature, then refrigerate for at least 2 hours before slicing.
Serve
4
- Dust with Powdered Sugar:
- Once chilled, use the parchment paper to lift the bars out of the dish. Dust generously with powdered sugar.
- Slice and Garnish:
- Cut into squares or rectangles and garnish with lemon slices or mint leaves if desired.
Pro Tips
5
- Zest First: Always zest the lemons before juicing for maximum ease and flavor.
- Make Ahead: Lemon bars taste even better the next day as the flavors meld.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
Notes
Visited 1 times, 1 visit(s) today