Bright Tangy Lemon Bars (Printable View)
Tangy lemon bars with buttery shortbread crust and a dusting of powdered sugar, perfect for any occasion.
# Ingredient List:
→ 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 fresh lemon juice (approximately 3–4 lemons)
09 - Zest of 2 lemons
→ Topping
10 - Powdered sugar, for dusting
# How to Prepare:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream the softened butter and 1/2 cup sugar together until light and fluffy. Add 2 cups flour and salt, mixing until just combined. Press evenly into the bottom of the prepared pan.
03 - Bake the crust for 18 to 20 minutes until it turns lightly golden.
04 - Whisk together 1 1/2 cups sugar, 1/4 cup flour, eggs, lemon juice, and lemon zest in a large bowl until smooth and fully combined.
05 - Pour the lemon filling over the hot crust immediately after removing it from the oven. Return to the oven and bake for 15 to 18 minutes until the center is set and no longer jiggly.
06 - Remove from oven and cool completely in the pan on a wire rack. Lift out using the parchment paper overhang and cut into 16 bars. Dust generously with powdered sugar before serving.
# Expert Suggestions:
01 -
- The shortbread crust stays tender and buttery even after days in the fridge, so these actually improve slightly as they sit.
- Fresh lemon juice and zest mean you taste the real thing—no artificial flavor hiding in the background.
- They're ridiculously forgiving; even if your filling sets slightly unevenly, it still tastes incredible.
02 -
- Pouring the filling onto a hot crust isn't a mistake—it's essential, because the warmth helps everything set together seamlessly and prevents a weird separation layer.
- Lemon juice is acidic enough to slightly cook the eggs in the filling, so slightly underbaking is actually the goal; a completely firm center means you've overbaked and lost that silky texture.
03 -
- If you're uncertain whether the filling is done, remember that the center will continue to set as it cools, so erring on the side of slightly underbaked is always safer than overbaked.
- Zest your lemons before cutting and juicing them—it's exponentially easier and you'll get more zest this way.