Classic Lemon Bars
Tangy lemon bars with a buttery shortbread crust and a creamy lemon filling – the perfect balance of sweet and tart!
Ingredients
For the Shortbread Crust:
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- ¼ tsp salt
For the Lemon Filling:
- 1 ½ cups (300g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 4 large eggs
- ⅔ cup (160ml) fresh lemon juice
- 1 tbsp lemon zest
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare the crust: In a mixing bowl, beat butter and sugar until creamy. Add flour and salt, mixing until crumbly.
- Bake the crust: Press the mixture into the baking dish and bake for 18–20 minutes until golden brown.
- Make the lemon filling: In another bowl, whisk together sugar, flour, eggs, lemon juice, and lemon zest until smooth.
- Bake the bars: Pour the filling over the warm crust and bake for 20–25 minutes, until set.
- Cool & serve: Let the bars cool to room temperature, then refrigerate for at least 1 hour. Dust with powdered sugar before serving.
Notes
- Use fresh lemon juice for the best flavor. Avoid bottled juice.
- Let the bars fully chill before cutting for clean slices.