Description
Classic lemon bars with a buttery shortbread crust and a tangy, sweet lemon filling — a timeless dessert that’s bright, fresh, and perfect for any occasion.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar (for filling)
- 1/4 cup all-purpose flour (for filling)
- 4 large eggs
- 2/3 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy.
- Add 2 cups flour and salt; mix until crumbly. Press the dough evenly into the bottom of the prepared pan.
- Bake the crust for 18–20 minutes, or until lightly golden. Remove from oven and set aside.
- In another bowl, whisk together 1 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and lemon zest; whisk until smooth and fully combined.
- Pour the lemon mixture over the warm crust.
- Bake for an additional 20–25 minutes, or until the filling is set and no longer jiggles.
- Cool completely in the pan, then lift out using the parchment overhang. Dust with powdered sugar and cut into squares.
Notes
- For clean cuts, chill the bars in the refrigerator before slicing.
- Store leftover lemon bars in an airtight container in the fridge for up to 4 days.
- Adjust lemon juice to taste for extra tanginess.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg