Lemon Bars Recipe – Buttery Shortbread & Fresh Lemon
Classic lemon bars with a buttery shortbread crust and smooth, tart-sweet lemon filling, finished with a light dusting of powdered sugar.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp fine salt
- 3/4 cup unsalted butter melted
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp finely grated lemon zest
- 1/3 cup fresh lemon juice
- 1/4 tsp fine salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang.
- Whisk together the flour, powdered sugar, and salt. Add the melted butter and stir until a soft, crumbly dough forms. Press evenly into the prepared pan.
- Bake for 18–20 minutes, until the edges are lightly golden and the center is set.
- While the crust bakes, whisk the eggs and granulated sugar until smooth. Whisk in the flour, lemon zest, lemon juice, and salt until fully combined.
- Pour the lemon filling over the hot crust immediately after it comes out of the oven.
- Return the pan to the oven and bake for 20–25 minutes, until the edges are set and the center has only a slight jiggle. Cool completely on a wire rack.
- Chill for at least 1 hour. Lift the bars from the pan using the parchment, dust with powdered sugar, and cut into 24 bars.
Notes
- For clean slices, let the bars cool completely before chilling. The center should have only a slight jiggle when the second bake is finished; it will firm as it cools and chills.