Bright zesty lemon bars (Printable View)
Bright lemon bars with buttery shortbread crust and tangy lemon filling, ideal for a sweet treat or tea time.
# 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 freshly squeezed lemon juice
09 - 1 tablespoon finely grated lemon zest
→ 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 - In a medium bowl, cream butter and sugar until light and fluffy. Add flour and salt, mixing until just combined. Press mixture evenly into the bottom of the prepared pan.
03 - Bake crust for 18 to 20 minutes until edges are lightly golden.
04 - While crust bakes, whisk sugar and flour in a large bowl. Add eggs, lemon juice, and lemon zest; whisk until smooth and fully combined.
05 - Pour lemon filling over hot crust. Return to oven and bake for 15 to 18 minutes until filling is set and slightly jiggly in the center.
06 - Remove from oven and cool completely in pan on a wire rack. Refrigerate at least 2 hours to ensure firm slicing.
07 - Lift bars from pan using parchment overhang. Dust generously with powdered sugar and cut into 16 squares.
# Expert Suggestions:
01 -
- The crust stays crispy even after chilling, unlike bars that turn soggy or hard as rock.
- Real lemon juice and zest give you that honest citrus punch without any artificial sharpness.
- They're foolproof enough for a first-timer but impressive enough to bring to someone's house.
02 -
- Don't skip the crust pre-bake; a raw or underbaked crust will stay soggy no matter how perfect the filling is.
- Overbaking the filling turns it rubbery and dense—that slight jiggle in the center is exactly right, and it will firm up as it cools.
- Refrigerate before cutting; warm bars fall apart, but chilled bars slice like butter.
03 -
- Use a kitchen scale for the flour and sugar—volume measurements can be deceiving, and weight ensures your batches are consistent.
- Always bring butter and eggs to room temperature before starting; cold ingredients won't cream or incorporate smoothly, and you'll taste the difference.