Bright Fresh Lemon Bars (Print View)
Zesty lemon filling on buttery shortbread crust. A refreshing citrus treat for any occasion.
# 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 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 1/4 cup all-purpose flour
08 - 2/3 cup fresh lemon juice (about 3-4 lemons)
09 - 1 tablespoon finely grated lemon zest
10 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the flour and salt, mixing until combined and a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes or until lightly golden across the surface.
04 - While the crust bakes, whisk together the eggs and sugar in a separate bowl until well blended. Add the flour and whisk until smooth, then stir in the fresh lemon juice and lemon zest.
05 - Remove the crust from the oven and reduce the temperature to 325°F. Pour the lemon filling evenly over the hot crust. Return the pan to the oven and bake for 18 to 20 minutes, or until the center is set and no longer jiggles when gently shaken.
06 - Cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out, then cut into 12 squares. Dust with powdered sugar before serving.
# Expert Hints:
01 -
- The contrast between that melt in your mouth shortbread and the zippy lemon topping is genuinely addictive.
- They come together with pantry staples and one pan which means almost no cleanup stress.
02 -
- Pouring the filling over the hot crust helps it bond so never let the base cool first.
- Patience while cooling is non negotiable because cutting too early gives you a gooey mess instead of clean squares.
03 -
- Room temperature eggs blend more smoothly into the filling so take them out of the fridge thirty minutes ahead.
- Freezing the bars for twenty minutes before cutting gives you the sharpest, cleanest edges.