Classic Tangy Lemon Bars (Print Version)
Tangy lemon bars atop buttery shortbread crust, dusted with powdered sugar for a classic sweet-tart dessert.
# What You'll Need:
→ For the 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
→ For the Lemon Filling
05 - 1 and 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
09 - 1 tablespoon lemon zest
→ For Topping
10 - Powdered sugar, for dusting
# Step-by-Step Guide:
01 - Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 tsp salt, mixing just until the dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes, or until lightly golden.
04 - While the crust bakes, prepare the filling. In a medium bowl, whisk together the sugar and flour. Add eggs, lemon juice, and lemon zest, and whisk until well combined.
05 - Pour the lemon mixture over the hot crust immediately after removing it from the oven.
06 - Bake for another 18–20 minutes, or until the filling is just set in the center.
07 - Remove from oven and let cool completely in the pan. Once cool, lift out using the parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.
# Expert Suggestions:
01 -
- The buttery shortbread crust melts against your tongue while the lemon filling wakes up every taste bud
- These bars strike that perfect balance between sweet and tart that keeps you reaching for just one more
- They come together faster than most desserts but taste like you spent all afternoon in the kitchen
02 -
- Pouring the filling onto a hot crust is essential because it creates a seal between the layers and prevents a soggy bottom
- The center of the bars should still have a slight wobble when you remove them from the oven as they continue to set while cooling
- Chilling the bars for at least two hours before cutting is the secret to getting those clean perfect edges
03 -
- Zest your lemons before squeezing them because its nearly impossible to zest a lemon that has already been juiced
- Room temperature ingredients are not optional here so take everything out of the fridge at least 30 minutes before you start baking