Pin this Classic lemon bars with a buttery shortbread crust and a bright, tangy lemon filling Perfect for a simple dessert or teatime treat
Preparation Time 15 minutes Cooking Time 35 minutes Total Time 50 minutes Category Dessert Difficulty Easy Cuisine American Yield 16 bars Diet Vegetarian
Ingredients
- For the Shortbread Crust: 1 cup (225 g) unsalted butter softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 tsp salt
- For the Lemon Filling: 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (30 g) all-purpose flour
- 4 large eggs
- 2/3 cup (160 ml) freshly squeezed lemon juice (about 34 lemons)
- Zest of 2 lemons
- For Dusting: Powdered sugar for dusting
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C) Line a 9x13 inch (23x33 cm) baking pan with parchment paper leaving overhang for easy removal
- Step 2:
- In a medium bowl cream together the softened butter and 1/2 cup sugar until light and fluffy Add 2 cups flour and salt mixing until just combined
- Step 3:
- Press the dough evenly into the bottom of the prepared pan Bake for 18 20 minutes or until lightly golden
- Step 4:
- While the crust bakes whisk together 1 1/2 cups sugar and 1/4 cup flour in a large bowl Whisk in the eggs lemon juice and lemon zest until smooth
- Step 5:
- Pour the lemon filling over the hot crust Return to the oven and bake for 15 18 minutes or until the center is set and no longer jiggles
- Step 6:
- Let the bars cool completely in the pan on a wire rack Refrigerate for at least 1 hour for cleaner cuts
- Step 7:
- Lift out the bars using the parchment overhang Dust generously with powdered sugar Cut into 16 squares and serve
Pin this Try swapping lime juice for a twist on the classic flavor
Required Tools
9x13 inch (23x33 cm) baking pan Mixing bowls Whisk Measuring cups and spoons Parchment paper Wire rack Knife
Allergen Information
Contains Wheat (gluten) Eggs Milk (butter) If using store bought powdered sugar check for corn starch (corn allergen) Always check ingredient labels for potential allergens
Nutritional Information
Calories 200 Total Fat 8 g Carbohydrates 31 g Protein 2 g
Pin this This classic lemon bar recipe delivers a perfect balance of tartness and sweetness for any occasion
Recipe FAQs
- → How do I achieve a flaky shortbread crust?
Use softened unsalted butter and handle the dough gently to avoid overmixing, ensuring a tender, flaky texture.
- → Can I substitute lemon juice with another citrus?
Yes, lime juice works well to add a fresh twist while maintaining the tart flavor profile.
- → How can I prevent the lemon filling from cracking?
Bake the filling until just set and allow it to cool completely before cutting to avoid cracks.
- → Is chilling necessary before cutting the bars?
Chilling firms up the filling, making clean cuts easier and preserving the bar shapes.
- → What is the best way to store these bars?
Store in an airtight container in the refrigerator for up to four days to maintain freshness.