Classic Lemon Bars
Classic lemon bars featuring a buttery shortbread crust and a zesty lemon filling, perfect for any occasion.
Ingredients
For the crust
- 1 3/4 cups all-purpose flour
- 2/3 cup powdered sugar (plus extra for dusting)
- 3/4 cup unsalted butter, cold and cubed
For the filling
- 4 large eggs Use room temperature for better incorporation
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup fresh lemon juice (about 2 lemons) Fresh juice is recommended for best flavor
- 1 teaspoon lemon zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the crust by combining 1 3/4 cups flour and 2/3 cup powdered sugar in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press the crust mixture firmly into the prepared pan, creating an even layer. Bake for 15 minutes until lightly golden around the edges.
Filling
- While the crust bakes, prepare the filling. In a medium bowl, beat the eggs with granulated sugar until well combined and slightly frothy.
- Add 1/4 cup flour, lemon juice, and lemon zest to the egg mixture. Whisk until smooth and completely incorporated.
- Remove the partially baked crust from the oven and pour the lemon filling over the hot crust, spreading it evenly.
- Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center.
- Allow the lemon bars to cool completely in the pan on a wire rack, about 1-2 hours. For best results, refrigerate for at least 2 hours before cutting.
- Once chilled, lift the bars out using the parchment overhang. Dust generously with powdered sugar and cut into 16 squares.
Notes
For best results, use fresh lemon juice and chill the bars thoroughly before cutting. Variations include using whole wheat flour or adding fresh mint or blueberries to the filling for added flavor.