Lemon Bars

A buttery shortbread crust topped with a smooth, tangy lemon filling for the perfect balance of sweet and citrusy flavors.

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Prep Time 15

Cook Time 40

Chill Time 1

Total Time 1 55

Course Dessert

Cuisine American

Servings Servings

Equipment

Mixing Bowls For preparing the crust and lemon filling.
whisk Ensures a smooth, lump-free lemon filling.
Electric mixer Helps achieve a light and creamy texture.
9x9-inch baking pan The perfect size for even baking.
Parchment paper Prevents sticking and makes removal easier.
Spatula Helps spread the filling evenly over the crust.
Fine-mesh sieve For dusting powdered sugar on top.

Ingredients

For the Crust:

1 cup unsalted butter softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt

For the Lemon Filling:

1 cup fresh lemon juice
1 tablespoon lemon zest
1 ½ cups granulated sugar
4 large eggs
¼ cup all-purpose flour
Powdered sugar for dusting

Instructions

Prepare the Crust:

Preheat oven to 350°F (175°C).
Line a 9x9-inch baking pan with parchment paper.
In a mixing bowl, beat the butter and sugar together until creamy.
Add the flour and salt, mixing until a crumbly dough forms.
Press evenly into the prepared pan and bake for 18-20 minutes until lightly golden.

Make the Lemon Filling:

In a separate bowl, whisk together lemon juice, lemon zest, sugar, eggs, and flour until smooth.
Pour the lemon filling over the warm crust
Bake for an additional 22-25 minutes or until the center is set.
Let the bars cool completely before refrigerating for at least 1 hour.
Dust with powdered sugar before slicing into squares.

Notes

For Extra Tanginess: Add an extra ½ tablespoon of lemon zest for a stronger citrus flavor.
Make It Dairy-Free: Substitute the butter for vegan butter or coconut oil.
For a Firmer Texture: Let the bars chill in the fridge overnight before serving.
Storage: Keep refrigerated for up to 4 days, or freeze for up to 3 months.

Keyword dessert, lemon

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