Classic Tangy Sweet Lemon Bars (Printable)
Buttery shortbread crust topped with bright lemon filling for the perfect sweet-tangy treat.
# What You'll 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 and 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 lemon zest
→ Topping
10 - Powdered sugar for dusting
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Cream together softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into bottom of prepared pan. Bake for 18-20 minutes until lightly golden.
04 - Whisk together sugar and flour in medium bowl. Add eggs, lemon juice, and lemon zest, whisking until well combined.
05 - Pour lemon mixture over hot crust immediately after removing from oven.
06 - Bake for 18-20 minutes until filling is just set in center.
07 - Let cool completely in pan. Lift out using parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.
# Expert Hints:
01 -
- The contrast between buttery shortbread and vibrant lemon filling is absolutely magical
- These bars strike that perfect balance between sweet and tart that keeps you coming back for just one more
02 -
- Adding the filling to a hot crust is the secret step that prevents a soggy bottom layer
- The center should still have a slight jiggle when you remove it from the oven, it will continue setting as it cools
03 -
- Room temperature ingredients mix more evenly, so plan ahead and pull everything out about an hour before you start
- Zest your lemons before juicing them, it is much easier to handle when the fruit is still firm