Classic Tangy Sweet Lemon Bars (Print)

Buttery shortbread crust meets vibrant lemon filling in these classic tangy-sweet bars. Perfect for any occasion.

# Ingredient list:

→ 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 - 1 and 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon lemon zest

→ Topping

10 - Powdered sugar for dusting

# Directions:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream together softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into bottom of prepared pan. Bake for 18-20 minutes until lightly golden.
04 - Whisk together 1 and 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and lemon zest, whisking until well combined.
05 - Pour lemon mixture over hot crust immediately after removing from oven.
06 - Bake for another 18-20 minutes until filling is just set in center.
07 - Let cool completely in pan. Lift out using parchment handles and slice into 16 bars. Dust generously with powdered sugar before serving.

# Expert Tips:

01 -
  • The sweet tart filling balances perfectly against a buttery crisp crust that somehow manages to be both tender and sturdy
  • These bars actually taste better after sitting overnight, making them the ultimate make ahead dessert for busy hosts
02 -
  • Pouring the lemon filling over a hot crust is essential because it helps seal the layers together and prevents the dreaded soggy bottom
  • The filling should still jiggle slightly in the center when you remove it from the oven, but it will firm up beautifully as it cools
03 -
  • Room temperature ingredients prevent the filling from curdling and ensure smooth incorporation
  • Zest your lemons before juicing them, much easier to handle when they are still whole

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