Bright tangy lemon bars (Printable Version)

Tangy lemon bars with a buttery shortbread base and a bright citrus filling, dusted lightly with powdered sugar.

# 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 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup fresh lemon juice (about 3–4 lemons)
09 - Zest of 2 lemons

→ 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 an overhang for easy removal.
02 - In a medium bowl, cream together butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and salt; mix until just combined. Press the mixture evenly into the prepared pan.
03 - Bake the crust for 18 to 20 minutes until lightly golden.
04 - Whisk together 1 1/2 cups sugar, 1/4 cup flour, eggs, lemon juice, and lemon zest in a large bowl until smooth and fully combined.
05 - Pour the lemon filling carefully over the hot crust immediately after removing it from the oven.
06 - Return the pan to the oven and bake for 15 to 18 minutes, or until the center is just set and no longer jiggly.
07 - Remove from oven and cool completely on a wire rack. Once cooled, lift out using the parchment overhang and cut into 16 bars.
08 - Dust bars generously with powdered sugar before serving.

# Expert Advice:

01 -
  • The shortbread crust is buttery and sturdy enough to hold a custardy lemon center without getting soggy.
  • One batch feeds a crowd and tastes even better the next day when flavors deepen and soften together.
  • They're tangy without being harsh, and that powdered sugar dusting makes them feel fancy without any fuss.
02 -
  • Pouring the wet filling onto the hot crust is essential—it helps the filling set properly and keeps the crust from turning soggy on the bottom.
  • If your center still jiggles too much when you pull them out, they'll keep cooking as they cool; slightly underbaked is better than overbaked and rubbery.
  • Don't skip the cooling step or your bars will be fragile and fall apart when you cut them.
03 -
  • Use fresh lemons that feel heavy for their size—they have more juice and better flavor than dried-out ones.
  • Room temperature ingredients blend together more evenly, so pull your eggs and butter out of the fridge 30 minutes before you start baking.

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