Classic Tangy-Sweet Lemon Bars (Printable)

Buttery shortbread crust meets vibrant lemon filling in these classic bars.

# What You’ll Need:

→ 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 and 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 lemon zest

→ Topping

10 - Powdered sugar for dusting

# How-to Steps:

01 - Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until the dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes, or until lightly golden.
04 - In a medium bowl, whisk together 1 and 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and lemon zest, and whisk until well combined.
05 - Pour the lemon mixture over the hot crust immediately after removing it from the oven.
06 - Bake for another 18-20 minutes, or until the filling is just set in the center.
07 - Remove from oven and let cool completely in the pan. Once cool, lift out using the parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.

# Expert Advice:

01 -
  • The contrast between buttery crust and bright lemon curd hits every craving at once
  • They actually taste better after chilling overnight, making them perfect for prep-ahead entertaining
02 -
  • Pouring the filling onto a hot crust prevents it from seeping underneath and creating a soggy bottom layer
  • The filling continues setting as it cools, so removing it while the center still jiggles slightly prevents overbaking
03 -
  • Letting the crust cool too long before adding the filling causes the layers to separate
  • The edges tend to brown faster than the center, so start checking at the shorter end of the baking time

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