... Print

Classic Lemon Bars

Close-up of stacked lemon bars dusted with powdered sugar on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these tangy and sweet lemon bars with a buttery shortbread crust and a smooth lemon curd filling, finished with a dusting of powdered sugar.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine 1 cup flour, softened butter, 1/4 cup sugar, and salt. Mix until crumbly.
  3. Press the mixture evenly into the bottom of the prepared pan to form the crust.
  4. Bake the crust for 15-20 minutes, or until lightly golden. Remove from oven and let cool slightly.
  5. While the crust bakes, prepare the lemon filling. In a separate bowl, whisk together eggs and 3/4 cup sugar until well combined.
  6. Whisk in 1/4 cup flour until smooth.
  7. Stir in the lemon juice and lemon zest.
  8. Pour the lemon filling evenly over the baked crust.
  9. Bake for another 20-25 minutes, or until the filling is set and the edges are lightly golden.
  10. Let the bars cool completely in the pan on a wire rack.
  11. Once cooled, lift the bars out of the pan using the parchment paper overhang.
  12. Dust generously with powdered sugar before cutting into squares.

Notes

  • For a more intense lemon flavor, you can add an extra teaspoon of lemon zest.
  • Ensure your eggs are at room temperature for a smoother filling.
  • Allow the bars to cool completely before dusting with powdered sugar and cutting to prevent them from crumbling.

Nutrition

Find it online: https://carlacooking.com/lemon-bars-tangy-citrus-dessert-squares/