Classic Lemon Bars
These buttery, shortbread-crusted lemon bars offer the perfect balance of zesty citrus brightness and sweet, melt-in-your-mouth indulgence.
Ingredients
- •1 cup unsalted butter, softened
- •1/2 cup granulated sugar
- •2 cups all-purpose flour
- •1/4 teaspoon salt
- •4 large eggs
- •1 1/2 cups granulated sugar
- •1/4 cup all-purpose flour
- •2/3 cup fresh lemon juice
- •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 and 1/2 cup sugar until smooth, then 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 20 minutes until the edges are lightly golden.
- 4
While the crust bakes, whisk together the eggs, 1 1/2 cups sugar, 1/4 cup flour, lemon juice, and lemon zest until completely smooth.
- 5
Pour the lemon mixture over the hot crust and return the pan to the oven.
- 6
Bake for another 20 minutes, or until the center is set and no longer jiggles.
- 7
Allow the bars to cool completely at room temperature, then refrigerate for at least one hour before slicing.
- 8
Dust generously with powdered sugar just before serving.
💡 Chef tips
- For the cleanest slices, use a sharp knife and wipe the blade with a damp cloth between every cut.
- Store these bars in an airtight container in the refrigerator for up to 5 days; they actually taste better the next day once the flavors meld.
- If you prefer a tarter bar, you can reduce the sugar in the filling by 2 tablespoons.
✅ How it should turn out
The finished bars feature a crisp, buttery shortbread base topped with a smooth, firm, and vibrantly tart lemon curd, finished with a delicate dusting of snow-white sugar.