Description
Deliciously tangy and sweet lemon bars topped with a dusting of powdered sugar, featuring a buttery shortbread crust and a smooth, zesty lemon filling. Perfect as a refreshing dessert or a citrusy treat for any occasion.
Ingredients
For the crust:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the lemon filling:
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ⅔ cup freshly squeezed lemon juice (from about 3–4 lemons)
- Zest of 1 lemon
For topping:
- 2–3 tablespoons powdered sugar (for dusting)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the lemon bars out after baking.
- Make the crust: In a medium bowl, cream together the softened unsalted butter and ½ cup granulated sugar until the mixture is light and fluffy. Add 2 cups of all-purpose flour and ¼ teaspoon salt, mixing until a soft dough forms. Press this dough evenly into the bottom of the prepared baking dish.
- Bake the crust: Bake the crust in the preheated oven for 18–20 minutes, or until it becomes lightly golden around the edges. Remove from the oven and let it cool slightly.
- Prepare the lemon filling: While the crust is baking, whisk together 1½ cups granulated sugar and ¼ cup all-purpose flour in a separate bowl. Add 4 large eggs, ⅔ cup freshly squeezed lemon juice, and the zest of one lemon. Whisk everything thoroughly until the filling is smooth and fully combined.
- Bake with the filling: Pour the lemon filling evenly over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 20–25 minutes, or until the center of the lemon bars is set and no longer jiggles when shaken gently.
- Cool and chill: Remove the pan from the oven and let the lemon bars cool completely at room temperature. After cooling, refrigerate the bars for at least 1 hour to allow them to firm up for easier slicing.
- Serve: Once chilled, use the parchment paper overhang to lift the lemon bars out of the pan. Cut into 16 squares and dust the top generously with 2–3 tablespoons of powdered sugar just before serving.
Notes
- For extra lemon flavor, add a touch of lemon extract to the filling before baking.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
