Bright And Fresh Simple Lemon Bars (Print Version)
Zesty lemon filling atop a buttery shortbread crust creates a vibrant, tangy dessert perfect for sharing.
# What You'll Need:
→ For the Shortbread Crust
01 - 1 cup unsalted butter, melted
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 tsp salt
→ For the 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 - Zest of 2 lemons
→ For Topping
10 - Powdered sugar, for dusting
# Directions:
01 - Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine melted butter, 1/2 cup sugar, 2 cups flour, and salt. Stir until a soft dough forms. Press the dough evenly into the bottom of the prepared pan.
03 - Bake the crust for 18-20 minutes, or until lightly golden. Remove from the oven but leave the crust in the pan.
04 - While the crust bakes, whisk together 1 1/2 cups sugar and 1/4 cup flour in another bowl. Add eggs, lemon juice, and zest. Whisk until the mixture is smooth and fully combined.
05 - Pour the lemon filling over the pre-baked crust. Return to the oven and bake for 18-20 minutes, or until the center is set and only slightly jiggles.
06 - Let the bars cool completely in the pan on a wire rack. Once cool, lift out using the parchment paper, slice into squares, and dust generously with powdered sugar.
# Expert Tips:
01 -
- The balance of buttery crust and tart filling is impossible to resist.
- They come together quickly but taste like a fancy bakery treat.
02 -
- Do not skip the parchment paper overhang or you will struggle to get the first slice out neatly.
- The center continues to cook as it cools, so removing them while slightly jiggly is better than overbaking a rubbery texture.
03 -
- Use a microplane to get the zest without the bitter white pith.
- Room temperature ingredients prevent the filling from seizing up.