Bright Fresh Lemon Bars (Print Version)
Zesty lemon bars with buttery shortbread crust and tangy citrus filling, perfect for warm-weather gatherings.
# Recipe Ingredients:
→ 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 sugar until light and fluffy. Add the flour and salt, mixing until combined and a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 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, then stir in the fresh lemon juice and lemon zest.
05 - Remove the crust from the oven and reduce the temperature to 325°F. Pour the lemon filling evenly over the hot crust. Return to the oven and bake for 18-20 minutes, or until the center is set and no longer jiggles when gently shaken.
06 - Cool completely in the pan on a wire rack. Lift the bars out using the parchment overhang, cut into 12 squares, and dust generously with powdered sugar before serving.
# Expert Advice:
01 -
- The contrast between the crumbly shortbread and that custardy, lip puckering lemon layer is genuinely addictive.
- They come together with pantry staples and a whisk, no fancy equipment or chilling required.
02 -
- Pouring the filling over a hot crust is not a shortcut, it actually helps the lemon layer begin setting immediately and prevents a soggy boundary between the two layers.
- Underbaking by even a couple of minutes will leave you with a wet center that falls apart when cut, so trust the jiggle test more than the timer.
03 -
- Let the butter soften on the counter for at least an hour rather than cheating with the microwave, because partially melted butter makes the crust greasy instead of crumbly.
- A pinch of extra zest stirred into the filling right before pouring gives you a more intense lemon punch that guests always notice.