Classic Tangy Sweet Lemon Bars (Printable Version)

Buttery shortbread crust meets vibrant lemon filling in these classic bars. Easy to make, perfect for sharing.

# 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 tsp 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 tbsp lemon zest

→ Topping

10 - Powdered sugar for dusting

# How To Make:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Cream together softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 tsp salt, mixing just until dough forms.
03 - Press dough evenly into bottom of prepared pan. Bake for 18-20 minutes until lightly golden.
04 - Whisk together 1 and 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and lemon zest, whisking until well combined.
05 - Pour lemon mixture over hot crust immediately after removing from oven.
06 - Return to oven and bake for another 18-20 minutes until filling is just set in center.
07 - Let cool completely in pan. Lift out using parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.

# Expert Advice:

01 -
  • The tart lemon filling hits that perfect balance between sweet and sour that makes your mouth wake up
  • That buttery shortbread crust is sturdy enough to hold everything together but tender enough to melt away
  • They look impressive on a plate but come together with pantry staples you probably already have
02 -
  • Pour the lemon filling over the hot crust immediately, not after it cools, or the layers will not bond properly
  • The center might look slightly jiggly when you pull it from the oven, but it will set as it cools
  • Chilling the bars in the refrigerator for an hour before cutting will give you the cleanest slices
03 -
  • Zest your lemons before juicing them, it is much harder to do afterward
  • If your crust starts to puff up while baking, gently press it down with the back of a spoon

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