Description

These Lemon Bars with Shortbread Crust are the perfect balance of sweet and tangy. A buttery, melt-in-your-mouth shortbread base is topped with a silky lemon filling that bakes into a bright, citrusy layer. Finished with a dusting of powdered sugar, these classic dessert bars are ideal for spring gatherings, summer parties, holidays, bake sales, or whenever you’re craving a refreshing treat.

Ingredients

Scale

For the Shortbread Crust

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon 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
1 tablespoon lemon zest

For Topping

Powdered sugar for dusting

Instructions

Preheat the oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, cream together the butter and sugar until smooth.
Add the flour and salt and mix until a crumbly dough forms.
Press the dough evenly into the prepared baking pan.
Bake for 18 to 20 minutes, or until the edges are lightly golden.
While the crust bakes, whisk together the eggs, sugar, flour, lemon juice, and lemon zest until smooth.
Pour the lemon mixture over the hot crust immediately after removing it from the oven.
Return the pan to the oven and bake for 20 to 25 minutes, or until the center is set.
Remove from the oven and allow the bars to cool completely.
Refrigerate for at least 2 hours before slicing.
Dust generously with powdered sugar before serving.

Notes

Fresh lemon juice provides the best flavor.
Do not overbake the filling or it may crack.
Pour the filling onto a warm crust for the best texture.
Chill completely before cutting for clean squares.
Use parchment paper for easy removal.

Nutrition

Serving Size: 16 bars
Calories: 245 per serving