Easy Lemon Bars
These Easy Lemon Bars feature a buttery shortbread crust topped with a vibrant, tangy lemon filling and a dusting of powdered sugar. They’re the perfect balance of sweet and tart with a delightful contrast of textures.
Ingredients
For the Shortbread Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into small cubes
For the Lemon Filling
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice from about 3-4 lemons
- 2 tablespoons lemon zest from about 2 lemons
- Powdered sugar for dusting
Instructions
- Prepare your baking dish. Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later.
- Make the shortbread crust. In a medium bowl, whisk together flour, sugar, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press and pre-bake the crust. Pour the crumbly mixture into your prepared pan and press firmly into an even layer. Bake for 15-18 minutes until the edges are just beginning to turn golden.
- Prepare the lemon filling while the crust bakes. In a medium bowl, whisk the eggs, sugar, flour, and salt until smooth. Add the lemon juice and zest, whisking until well combined.
- Pour the filling over the hot crust. When the crust is done pre-baking, remove it from the oven and immediately pour the lemon filling over the hot crust.
- Bake until set. Return the pan to the oven and bake for an additional 18-22 minutes, or until the filling is set and doesn’t jiggle when you gently shake the pan.
- Cool completely before cutting. Allow the bars to cool at room temperature for at least 1 hour, then refrigerate for at least 2 hours or overnight for the cleanest cuts.
- Finish and serve. Lift the bars out using the parchment paper overhang, dust generously with powdered sugar, and cut into 16 squares. For the cleanest cuts, wipe your knife clean between slices.
Notes
- For extra lemon flavor, add 1/4 teaspoon of lemon extract to the filling mixture.
- The bars will keep in an airtight container in the refrigerator for up to 4 days.
- These bars freeze beautifully for up to 3 months. Wrap them individually and thaw in the refrigerator before serving.
- For a cleaner presentation, freeze the bars for 30 minutes before cutting with a warm knife.
- Bring ingredients to room temperature before beginning for the smoothest filling.