Lemon Dessert Bar with Glaze (Printable)

Tangy lemon bars with buttery crust and sweet citrus glaze

# 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 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
09 - 1 tablespoon finely grated lemon zest

→ Lemon Glaze

10 - 1 cup powdered sugar, sifted
11 - 2-3 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon finely grated lemon zest

# 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 - In a large bowl, cream together butter and sugar until light and fluffy. Mix in flour and salt until soft dough forms. Press evenly into bottom of prepared pan.
03 - Bake crust for 18-20 minutes, until lightly golden around edges.
04 - While crust bakes, whisk together sugar and flour in medium bowl. Add eggs, lemon juice, and zest; whisk until smooth and fully combined.
05 - Pour lemon filling over hot crust. Return to oven and bake 18-20 minutes more, until center is just set and no longer wobbly.
06 - Remove from oven and let cool completely in pan on wire rack, about 1 hour.
07 - Whisk together powdered sugar, lemon juice, and zest until smooth and pourable. Spread evenly over cooled bars. Let glaze set for 20-30 minutes.
08 - Lift bars from pan using parchment overhang. Cut into 16 squares with sharp knife. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • The buttery shortbread crust balances the tangy lemon filling perfectly
  • That sweet glaze on top makes them feel like something from a fancy bakery
  • They actually improve after a night in the fridge, if you can resist eating them that long
02 -
  • Pour the lemon filling over the HOT crust, not a cooled one, or the layers will separate and you will be sad
  • The center will continue to set as it cools, so do not overbake or you will end up with a rubbery texture
  • Chilling the bars before cutting makes cleaner edges, though waiting that long requires self control I do not always have
03 -
  • Room temperature ingredients combine more smoothly, so take everything out of the fridge about 30 minutes before you start
  • Microplane your zest before juicing the lemons, it is much harder to zest a squeezed lemon

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