Description
A classic tangy lemon bars recipe featuring a buttery shortbread crust and a smooth, tangy lemon filling. Perfect for potlucks, family gatherings, or a refreshing dessert treat.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (30 g) all-purpose flour
- 2/3 cup (160 ml) freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon finely grated lemon zest
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy (about 3-4 minutes with an electric mixer).
- Add 2 cups all-purpose flour and 1/4 teaspoon salt, mixing on low just until combined. The dough will be crumbly but should hold together when pressed.
- Transfer the dough to the prepared pan and press it evenly into the bottom using your hands or the back of a spoon.
- Bake the crust for 18-20 minutes, or until the edges are golden but the center is still pale.
- While the crust bakes, whisk together 4 large eggs, 1 1/2 cups granulated sugar, and 1/4 cup flour in a large bowl until smooth and slightly thickened.
- Stir in 2/3 cup freshly squeezed lemon juice and 1 tablespoon lemon zest. The mixture should be glossy and pourable.
- Once the crust is out of the oven, immediately pour the lemon filling over the hot crust.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set but still jiggles slightly in the center.
- Remove the pan from the oven and set it on a cooling rack. Let it cool to room temperature, then chill in the refrigerator for at least 2 hours to allow the lemon bars to firm up.
- Use the parchment paper overhang to lift the bars out of the pan. Dust with powdered sugar, slice into 12-16 squares, and serve chilled or at room temperature.
Notes
Blind bake the crust to prevent sogginess. Use fresh lemon juice and zest for best flavor. Chill bars before slicing for clean cuts. If crust edges brown too fast, cover loosely with foil. For cleaner slices, warm knife under hot water and dry between cuts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (assuming 16 b
- Calories: 210
- Sugar: 18
- Fat: 11
- Carbohydrates: 28
- Protein: 3
Keywords: lemon bars, tangy lemon bars, shortbread crust, lemon dessert, easy lemon bars, homemade lemon bars, classic lemon bars