Classic Tangy Sweet Lemon Bars (Print Version)
Buttery shortbread crust meets vibrant lemon filling in this classic American dessert. Easy to make, perfect for any occasion.
# What You'll 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 - 1 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
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing overhang on sides for easy removal later.
02 - Cream together softened butter and 1/2 cup sugar in a large bowl until light and fluffy. Blend in 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into prepared pan bottom. Bake for 18-20 minutes until edges turn lightly golden.
04 - Whisk 1 1/2 cups sugar and 1/4 cup flour in a medium bowl. Add eggs, lemon juice, and lemon zest, whisking until thoroughly combined and smooth.
05 - Pour lemon mixture immediately over the hot crust right after removing from oven.
06 - Return to oven and bake for 18-20 minutes longer until filling just sets in center—slight jiggle is acceptable.
07 - Let cool completely in pan. Lift out using parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar immediately before serving.
# Expert Tips:
01 -
- The contrast between buttery crust and tangy filling hits every single craving at once
- They transport me to summer afternoons regardless of what month it actually is
- Dusting them with powdered sugar feels like decorating little edible clouds
02 -
- Pouring the filling onto a hot crust is the secret step that prevents a soggy bottom layer
- The center should still have a slight jiggle when you remove it from the oven because it continues setting as it cools
- Room temperature eggs prevent the filling from curdling and ensure that silky smooth texture
03 -
- Roll your lemons on the counter before juicing to extract every last drop of liquid
- Don't overbake the filling or it will lose that luxurious custard texture