Bright Fresh Lemon Bars (Print Version)

Zesty lemon bars with a buttery shortbread crust and tangy citrus filling, perfect for warm-weather gatherings.

# 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

# Directions:

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 the edges are lightly golden.
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 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. Lift the bars out using the parchment overhang, cut into 12 squares, and dust with powdered sugar before serving.

# Expert Tips:

01 -
  • The shortbread crust comes together in minutes and melts in your mouth with every bite.
  • You probably already have every single ingredient sitting in your kitchen right now.
  • That tangy lemon filling strikes the perfect balance between sweet and puckery without being too much of either.
02 -
  • Pour the filling over the crust while it is still hot from the oven because this helps the two layers bond so they do not separate when you cut.
  • Do not rush the cooling step because warm lemon bars will fall apart and look messy no matter how carefully you slice them.
03 -
  • Roll the lemons firmly on your counter before juicing them to break down the membranes and extract significantly more juice from each fruit.
  • Use a microplane to zest your lemons rather than a traditional grater because the finer zest distributes more evenly throughout the filling.

Go Back