Bright Fresh Lemon Bars (Printable Version)
Zesty lemon bars on a buttery shortbread crust, perfect for warm-weather gatherings and citrus lovers.
# Ingredient List:
→ Shortbread Crust
01 - 1 cup 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 to 4 lemons)
09 - 1 tablespoon finely grated lemon zest
10 - Powdered sugar, for dusting
# How to Make:
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 granulated 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 to 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 the pan to the oven and bake for 18 to 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. Use the parchment overhang to lift the bars out, then cut into 12 squares. Dust with powdered sugar before serving.
# Expert Tips:
01 -
- The shortbread crust comes together in one bowl with no fancy equipment needed.
- That bright, lip puckering lemon filling tastes like sunshine in bar form.
- They look gorgeous dusted with powdered sugar, so people always think you fussed more than you did.
02 -
- Pouring the filling over the hot crust while it is still warm creates a seal that prevents that dreaded separate layer problem.
- Do not rush the cooling step because cutting warm lemon bars will give you a gooey mess instead of clean edges.
03 -
- Add an extra pinch of lemon zest to the filling if your lemons are particularly mild or you want a more assertive citrus punch.
- Let the butter for your crust soften naturally on the counter rather than microwaving it, because partially melted butter changes the texture of the shortbread.