Description
These Lemon Bars are a sweet and tangy dessert featuring a buttery shortbread crust and a silky lemon filling made with fresh lemon juice and zest. Easy to make and full of bright citrus flavor, they’re perfect for any season—from sunny picnics to holiday baking.
Ingredients
- For the crust:
- 1 cup all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ tsp salt
- For the filling:
- 3 large eggs
- 1 cup granulated sugar
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp all-purpose flour
- For topping:
- Powdered sugar, for dusting
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
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In a bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
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Press the crust mixture evenly into the prepared baking dish.
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Bake crust for 15–18 minutes, or until lightly golden.
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Meanwhile, whisk eggs, sugar, lemon juice, zest, and flour together until smooth.
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Pour the filling over the warm crust. Return to oven and bake for 20–25 minutes, or until the center is just set.
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Let the bars cool completely in the pan, then refrigerate for at least 1 hour.
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Dust with powdered sugar before slicing and serving.
Notes
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For a floral flavor, try Meyer lemons.
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Add ½ tsp vanilla or almond extract for a flavor twist.
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For a firmer texture, add an extra tablespoon of flour to the filling.
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For gluten-free bars, use almond flour for the crust and a GF flour blend in the filling.
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Chill well for clean, neat slices—wipe the knife between cuts.