Bright Fresh Lemon Bars (Printable Version)
Zesty lemon bars on a buttery shortbread crust, perfect for sunny day gatherings and citrus lovers.
# What You Need:
→ Shortbread Crust
01 - 1 cup (2 sticks) unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Lemon Filling
05 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 1/4 cup all-purpose flour
08 - 2/3 cup fresh lemon juice (about 3-4 lemons)
09 - 1 tablespoon finely grated lemon zest
10 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the flour and salt, then mix until combined and a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes, or until the edges are lightly golden.
04 - While the crust bakes, whisk together the eggs and sugar in a separate bowl until well blended. Add the flour and whisk until smooth. Stir in the fresh lemon juice and lemon zest until fully incorporated.
05 - Remove the crust from the oven and reduce the temperature to 325°F. Pour the lemon filling evenly over the hot crust. Return the pan to the oven and bake for 18 to 20 minutes, or until the center is set and no longer jiggles when gently shaken.
06 - Cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out, then cut into 12 squares. Dust with powdered sugar before serving.
# Expert Tips:
01 -
- The shortbread crust comes together in one bowl and practically press itself into the pan, no rolling pin required.
- That filling sets into a glossy, jewel-toned layer that tastes like concentrated sunshine with a proper tangy bite.
02 -
- Pouring the filling over a hot crust creates a bond that keeps the layers from separating when you slice.
- Underbaking by even a couple minutes leaves you with a wet center, so trust the set and give it the full time.
03 -
- Dust the powdered sugar on right before serving, not before storing, or it will melt into a sticky glaze overnight.
- Rolling the lemons firmly on the counter before juicing releases significantly more liquid with less effort.