Classic Lemon Bars
These bright, zesty lemon bars feature a buttery shortbread crust topped with a silky, tart lemon curd that is perfectly balanced with a dusting of powdered sugar.
Ingredients
- •1 cup unsalted butter, softened (225g)
- •1/2 cup granulated sugar (100g)
- •2 cups all-purpose flour (250g)
- •1/4 teaspoon salt
- •4 large eggs
- •1 1/2 cups granulated sugar (300g)
- •2/3 cup fresh lemon juice (about 3-4 lemons)
- •1/4 cup all-purpose flour (30g)
- •1 tablespoon lemon zest
- •Powdered sugar for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- 2
In a medium bowl, cream together the softened butter, 1/2 cup sugar, 2 cups flour, and salt until a soft dough forms.
- 3
Press the dough evenly into the bottom of the prepared pan and bake for 18-20 minutes until the edges are lightly golden.
- 4
While the crust bakes, whisk together the eggs, 1 1/2 cups sugar, lemon juice, 1/4 cup flour, and lemon zest until completely smooth.
- 5
Pour the lemon mixture over the hot crust as soon as it comes out of the oven.
- 6
Return the pan to the oven and bake for another 20-25 minutes, or until the center is set and no longer jiggles.
- 7
Allow the bars to cool completely to room temperature, then refrigerate for at least 2 hours before dusting with powdered sugar and slicing.
💡 Chef tips
- For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between each cut.
- Wait until the bars are fully chilled before dusting with powdered sugar, otherwise the sugar will melt into the lemon layer.
- Store these bars in an airtight container in the refrigerator for up to 5 days; they actually taste even better the next day.
✅ How it should turn out
The finished bars have a firm, buttery shortbread base topped with a smooth, vibrant yellow curd that offers a refreshing, tangy citrus flavor.