Lemon Bars
Bright, tangy lemon bars with a buttery shortbread crust and a smooth, zesty filling topped with a dusting of powdered sugar.
Ingredients
- 2 cups all-purpose flour (for crust)
- 1/2 cup powdered sugar (for crust)
- 1/2 tsp salt (for crust)
- 1 cup unsalted butter, cold, cubed
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour (for filling)
- 4 large eggs, room temperature
- 2/3 cup fresh lemon juice, freshly squeezed
- 2 tbsp lemon zest
- 1/4 cup powdered sugar (for topping)
Instructions
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1
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a large bowl, whisk together 2 cups all-purpose flour (for crust), 1/2 cup powdered sugar (for crust), and 1/2 tsp salt (for crust).
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3
Add the 1 cup cold, cubed unsalted butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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4
Press the mixture firmly and evenly into the bottom of the prepared pan.
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5
Bake the crust for 15-18 minutes, until lightly golden around the edges. Remove from oven but keep the oven on.
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6
While the crust is baking, prepare the filling. In a medium bowl, whisk together 1 1/2 cups granulated sugar and 1/4 cup all-purpose flour (for filling).
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7
Add the 4 room temperature large eggs and whisk until well combined.
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8
Stir in the 2/3 cup freshly squeezed fresh lemon juice and 2 tbsp lemon zest until smooth.
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9
Pour the filling over the hot crust and return to the oven.
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10
Bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center.
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11
Allow to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set.
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12
Once chilled, lift the bars out of the pan using the parchment paper overhang and place on a cutting board.
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13
Dust the top with 1/4 cup powdered sugar (for topping) using a fine-mesh sieve.
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14
Cut into 16 squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.