Bright, tangy, and perfectly sweet, these lemon bars are a slice of sunshine in every bite.
These lemon bars strike the perfect balance between tart and sweet. A buttery shortbread crust provides a firm, crumbly base that pairs beautifully with a silky, tangy lemon filling. Easy to make and irresistible to taste, they are ideal for afternoon tea, potlucks, or a simple homemade treat. With just a few ingredients and straightforward steps, you will have a batch of golden, citrusy bars ready to enjoy in no time.
Zesty Lemon Bars with Buttery Shortbread Crust
Ingredients
For the Shortbread Crust:
- 1 cup 226g unsalted butter, softened
- ½ cup 100g granulated sugar
- 2 cups 250g all-purpose flour
- ¼ teaspoon salt
For the Lemon Filling:
- 4 large eggs
- 1 ½ cups 300g granulated sugar
- ¼ cup 30g all-purpose flour
- ⅔ cup 160ml freshly squeezed lemon juice (about 3 to 4 lemons)
- Zest of 2 lemons
For Serving (optional):
- Powdered sugar for dusting
Instructions
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Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
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Make the crust: In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt and mix until the dough comes together. Press evenly into the prepared pan.
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Bake the crust: Bake for 18 to 20 minutes or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
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Prepare the lemon filling: In a medium bowl, whisk together eggs and sugar until smooth. Add the flour, lemon juice, and zest and whisk until fully combined.
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Bake the bars: Pour the filling over the warm crust. Return to the oven and bake for 20 to 25 minutes or until the filling is set and slightly golden on top.
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Cool and chill: Allow the lemon bars to cool at room temperature. Then refrigerate for at least 2 hours to firm up.
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Serve: Lift the bars from the pan using the parchment overhang. Cut into squares or rectangles and dust with powdered sugar if desired.
