Classic Tangy-Sweet Lemon Bars (Print View)
Buttery shortbread crust meets vibrant lemon filling in these classic tangy-sweet bars. Perfect for gatherings and easy to slice.
# What You Need:
→ 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 - 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
09 - 1 tablespoon lemon zest
→ Topping
10 - Powdered sugar for dusting
# How to Make It:
01 - Preheat 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 softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into bottom of prepared pan. Bake for 18 to 20 minutes until lightly golden.
04 - While crust bakes, whisk together 1 and 1/2 cups sugar and 1/4 cup flour in a medium bowl. Add eggs, lemon juice, and lemon zest, whisking until well combined.
05 - Pour lemon mixture over hot crust immediately after removing from oven.
06 - Bake for 18 to 20 minutes until filling is just set in center.
07 - Let cool completely in pan. Lift out using parchment handles and slice into 16 bars. Dust generously with powdered sugar before serving.
# Expert Tips:
01 -
- The contrast between that buttery, crumbly crust and the bright, puckery filling hits every single pleasure point at once
- They look fancy enough for a dinner party but come together with ingredients you probably already have in your pantry
- Something about the way powdered sugar settles into the cracks makes them feel like little edible snowscapes
02 -
- Pouring the filling over the hot crust is the secret step that prevents that soggy bottom layer nobody wants
- The filling might look slightly jiggly when you pull it out but it continues to set as it cools, so do not overbake or you will end up with a rubbery texture
- Room temperature eggs incorporate much more smoothly into the filling, preventing those dreaded little white cooked egg specks
03 -
- Room temperature ingredients incorporate better and prevent the filling from curdling, so take everything out about thirty minutes before you start
- A metal pan conducts heat differently than glass, so if you use glass, you might need to add a few minutes to each baking time