Description
These classic lemon bars feature a buttery shortbread crust topped with a smooth, tangy lemon filling and dusted with powdered sugar. Perfectly balanced between sweet and tart, they’re the ultimate crowd-pleasing dessert that’s surprisingly easy to make. Fresh lemon juice and zest create bright, authentic citrus flavor in every bite.
Ingredients
Scale
For the Shortbread Crust:
- 2 cups (240g) all-purpose flour
- ½ cup (60g) powdered sugar
- ¼ teaspoon salt
- 1 cup (2 sticks/226g) unsalted butter, cold and cubed
For the Lemon Filling:
- 4 large eggs, room temperature
- 1⅔ cups (333g) granulated sugar
- ¼ cup (30g) all-purpose flour
- ⅔ cup (160ml) fresh lemon juice (from 4–5 lemons)
- 1 tablespoon lemon zest (from 1–2 lemons)
- ½ teaspoon baking powder
- Pinch of salt
For Topping:
- 2–3 tablespoons powdered sugar for dusting
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides for easy removal later. This step is optional but highly recommended for clean cuts.
- Make the crust: In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter. Using a fork, pastry cutter, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. The mixture should hold together when pressed.
- Press and pre-bake crust: Press the crust mixture evenly into the bottom of the prepared pan, using your hands or the bottom of a measuring cup to create an even layer that goes slightly up the sides (about ¼ inch). Prick the crust all over with a fork to prevent bubbling. Bake for 18-20 minutes until the edges are lightly golden. Remove from oven and set aside while you prepare the filling. Leave the oven on.
- Prepare lemon filling: While the crust bakes, make the filling. In a large bowl, whisk the eggs thoroughly. Add the granulated sugar and whisk until well combined and slightly thickened, about 1 minute. Add the flour, lemon juice, lemon zest, baking powder, and salt. Whisk until completely smooth with no lumps remaining.
- Pour and bake: Carefully pour the lemon filling over the hot crust (it’s okay if it’s still hot). Gently tap the pan on the counter to release any air bubbles. Bake for 22-25 minutes, until the filling is set around the edges but still has a slight jiggle in the center. The center will firm up as it cools. Don’t overbake or the filling will become grainy.
- Cool completely: Remove from the oven and place on a cooling rack. Let cool to room temperature, about 1 hour, then refrigerate for at least 2 hours before cutting. This chilling time is essential for clean cuts.
- Cut and serve: Once completely chilled, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and use a sharp knife to cut into 16 squares (4 rows by 4 rows). Wipe the knife clean between cuts for the neatest edges. Dust generously with powdered sugar just before serving using a fine-mesh sieve.
Notes
- For easiest cutting, use a sharp knife and wipe it clean with a damp towel between each cut.
- The filling should jiggle slightly when you remove it from the oven—it will continue to set as it cools.
- Store cut bars in an airtight container with parchment paper between layers to prevent sticking.
- For thicker bars, use a 9×9-inch pan and adjust baking times (add 2-3 minutes to each baking stage).
- The lemon zest can be added to the crust mixture instead of the filling for even more lemon flavor throughout.
- These taste even better the next day after the flavors have melded together.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 248
- Sugar: 24g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 78mg