Lemon Bars
Tangy and sweet, these lemon bars feature a buttery shortbread crust topped with a bright, zesty lemon filling. Perfectly balanced in flavor, they’re a refreshing dessert for spring and summer gatherings, or any time you crave a citrusy treat.
Print Recipe
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester or microplane
- Spatula
- Knife for cutting
- Optional: Parchment paper
Ingredients
- For the Crust:
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- For the Lemon Filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup fresh lemon juice about 3–4 lemons
- Zest of 2 lemons
- Optional Topping:
- Powdered sugar for dusting
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line with parchment paper.
- Prepare the Crust:
- In a medium bowl, cream together butter and sugar until light and fluffy. Stir in flour and salt until combined. Press evenly into the prepared baking dish.
- Bake the Crust:
- Bake for 18–20 minutes, or until lightly golden. Remove from oven and let cool slightly.
- Prepare the Lemon Filling:
- In a separate bowl, whisk together eggs, sugar, flour, lemon juice, and lemon zest until smooth and well combined.
- Pour Filling Over Crust:
- Pour the lemon mixture over the slightly cooled crust.
- Bake Again:
- Bake for 20–25 minutes, or until filling is set and lightly golden around the edges.
- Cool and Serve:
- Allow to cool completely in the pan. Dust with powdered sugar before cutting into squares or rectangles.
Servings: 16 squares