Classic Lemon Bars
These bright, zesty lemon bars feature a buttery shortbread crust topped with a silky, tart lemon curd that is perfectly balanced by 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, leaving an overhang on the sides.
- 2
In a medium bowl, cream together the softened butter and 1/2 cup sugar until smooth. Stir in 2 cups of 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 in a bowl until completely smooth.
- 5
Pour the lemon mixture over the hot crust immediately after taking it 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 in the pan on a wire rack, then refrigerate for at least 2 hours before slicing.
- 8
Dust generously with powdered sugar before serving.
💡 Chef tips
- For the cleanest slices, use the parchment paper overhang to lift the entire block out of the pan and use a hot, wet knife to cut through the bars.
- If you prefer a more intense lemon flavor, increase the lemon zest to 2 tablespoons.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.
✅ How it should turn out
The finished bars will have a firm, buttery shortbread base topped with a smooth, vibrant yellow custard that tastes refreshingly tart and sweet.