Description
These easy, pantry-friendly lemon bars feature a rich shortbread crust and a tangy, custard-like filling. They are simple to make, require no special equipment, and taste even better the next day.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 cup (125g) all-purpose flour
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (120ml) fresh lemon juice
- 2 tablespoons lemon zest
- ⅓ cup (40g) all-purpose flour
- ½ cup (60g) powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang, and grease lightly.
- In a large bowl, combine softened butter, ½ cup powdered sugar, 1 cup flour, and salt. Mix until it resembles coarse sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 15-18 minutes until edges are lightly golden.
- Reduce oven temperature to 325°F (160°C).
- While crust bakes, whisk granulated sugar and lemon zest in a medium bowl until fragrant. Add eggs and whisk vigorously for 2 minutes.
- Add fresh lemon juice and whisk again. Stir in ⅓ cup flour until smooth.
- Pour filling over the hot crust. Bake for 25-30 minutes until edges are set and center jiggles slightly.
- Cool completely in the pan on a wire rack for at least 1 hour, then refrigerate for 2-4 hours.
- Lift bars out using parchment sling, sift powdered sugar over top, and cut into squares.
Notes
Use fresh lemon juice only; bottled juice lacks brightness. Ensure eggs are at room temperature to prevent curdling. Press the crust firmly to avoid a soggy bottom. Do not overbake the filling; it should jiggle slightly when removed from the oven. Bars taste best after chilling overnight.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 22
- Sodium: 80
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Protein: 2
Keywords: lemon bars, shortbread crust, easy dessert, weeknight baking, citrus dessert, make ahead dessert