Description
Classic Lemon Bars with a buttery and tender shortbread crust topped with a tangy and sweet lemon filling, perfect for a refreshing dessert or snack.
Ingredients
Scale
Shortbread Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- ½ teaspoon salt
Lemon Filling
- 1 tablespoon lemon zest
- 2/3 cup fresh lemon juice (about 4-5 lemons)
- 4 large eggs
- 2 cups sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and lemon filling.
- Prepare the Crust: In a mixing bowl, cream together the softened unsalted butter, powdered sugar, and salt until the mixture is smooth and creamy. Gradually add the all-purpose flour and mix until fully incorporated. Press this mixture evenly into a greased 9×13 inch baking pan.
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes or until it turns lightly golden. This sets the base for the lemon filling.
- Mix the Filling: Meanwhile, in a separate bowl, whisk together eggs, sugar, fresh lemon juice, and lemon zest until the mixture is smooth and combined. This will be the tangy lemon topping.
- Assemble and Bake: Pour the lemon filling over the partially baked crust and return the pan to the oven. Bake for an additional 25-30 minutes until the filling is set but still slightly jiggly in the center.
- Cool and Serve: Allow the lemon bars to cool completely in the pan. Once cooled, dust with powdered sugar, cut into 16 squares, and serve.
Notes
- Make sure the butter is softened to ensure a smooth crust.
- Use fresh lemon juice for the best, bright flavor.
- Do not overbake the filling; it should be slightly jiggly in the center when done.
- Let the bars cool fully before slicing to maintain clean edges.
- Powdered sugar on top adds a nice finishing touch and sweetness.
