Classic Tangy-Sweet Lemon Bars (Print View)
Buttery crust with tangy lemon filling, perfectly balanced sweet-tart flavor. Easy to make, impressive to serve.
# Ingredient List:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 tsp 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 tbsp lemon zest
→ Topping
10 - Powdered sugar for dusting
# How to Make:
01 - Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 tsp salt, mixing just until the dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes, or until lightly golden.
04 - In a medium bowl, whisk together the sugar and flour. Add eggs, lemon juice, and lemon zest, and whisk until well combined.
05 - Pour the lemon mixture over the hot crust immediately after removing it from the oven.
06 - Bake for another 18-20 minutes, or until the filling is just set in the center.
07 - Remove from oven and let cool completely in the pan. Once cool, lift out using the parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.
# Expert Advice:
01 -
- The buttery shortbread crust melts in your mouth while the tangy lemon filling wakes up your taste buds
- These bars strike that perfect balance between sweet and tart that makes everyone reach for seconds
02 -
- Pour the lemon filling over the hot crust immediately, or you will end up with a soggy bottom layer that never quite crisps up
- The center might still look slightly jiggly when you take it out, but it will continue to set as it cools
03 -
- Room temperature ingredients blend more easily and create a smoother texture, so plan ahead and let everything sit out for about 30 minutes
- The parchment paper overhang is not optional, it is your best friend for getting these delicate bars out of the pan in one piece