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–+ servings

Lemon Bars

Bright, zesty, and irresistibly sweet, these lemon bars are the perfect balance of tart lemon filling and buttery shortbread crust.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling and Chilling Time 3 hours
Total Time 4 hours
Servings: 16
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Shortbread Crust
  • 1 cup all-purpose flour spooned and leveled
  • ⅓ cup powdered sugar sifted if lumpy, plus more for dusting
  • ¼ teaspoon sea salt balances the sweetness
  • ½ cup unsalted butter 1 stick, melted, plus more for greasing the pan
  • ½ teaspoon vanilla extract adds warmth and depth to the crust
  • Lemon Filling
  • 1 cup granulated sugar sweetens the tangy filling
  • 1 tablespoon lemon zest optional, but adds a burst of citrus flavor
  • ¼ cup all-purpose flour spooned and leveled, thickens the filling
  • 4 large eggs provides a rich, creamy texture for the filling
  • ½ cup fresh lemon juice for that fresh, zesty flavor

Equipment

  • 1 8x8-inch Baking Pan Used for baking the bars.
  • 1 Parchment paper Lining the pan to prevent sticking and for easy removal.
  • 1 Whisk For combining ingredients in the lemon filling.
  • 1 Spatula For mixing and pressing the crust dough.
  • 2 Large mixing bowls One for the crust, one for the lemon filling.

Method
 

  1. Preheat the oven to 350°F. Grease an 8x8-inch baking dish and line it with parchment paper, leaving an overhang on at least two sides for easy removal.
  2. Make the shortbread crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the melted butter and vanilla extract, and stir with a spatula until a soft, slightly greasy dough forms. Then, press the dough evenly into the prepared pan, making sure to cover the bottom and extend slightly up the sides.
  3. Bake the crust for 18 to 20 minutes or until it’s lightly golden around the edges. Remove from the oven and use a fork to dock the crust (poke holes in it) to release any air bubbles.
  4. Make the lemon filling: In a large bowl, combine the sugar and lemon zest (if using). Massage the zest into the sugar with your fingers to release its fragrant oils. Add the flour and whisk until combined. Then, add the eggs and whisk in the fresh lemon juice until the mixture is smooth and no egg streaks remain.
  5. Pour the lemon filling over the hot crust and bake for 20 to 25 minutes, or until the filling has set and no longer jiggles when the pan is gently shaken.
  6. Remove from the oven and let the bars cool at room temperature for 1 hour. Then, refrigerate for an additional 2 hours to fully set the filling.
  7. Dust the chilled lemon bars with powdered sugar, slice, and serve.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 50mgPotassium: 25mgSugar: 20gVitamin A: 8IUVitamin C: 20mgCalcium: 2mgIron: 2mg

Notes

These lemon bars are a perfect treat for any occasion, with a buttery crust that melts in your mouth and a creamy, tangy lemon curd filling that hits all the right notes.

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