Description
These irresistibly buttery and tangy lemon bars feature a tender shortbread crust topped with a vibrant lemon custard filling. Perfectly balanced between sweet and tart, they’re a refreshing dessert that’s easy to make and sure to impress at any gathering.
Ingredients
Scale
Crust
- 8 oz unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- Pinch of kosher salt
Filling
- 6 large eggs, room temperature
- 2 cups granulated sugar
- 2 tbsp lemon zest
- 1 cup fresh squeezed lemon juice
- 1 cup all-purpose flour
For Dusting
- Powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the crust and filling.
- Make the Crust: In an electric mixer fitted with a paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. Then, combine the flour and kosher salt separately. With the mixer on low speed, gradually add the dry ingredients to the butter mixture and mix just until combined. Avoid overmixing to keep the crust tender.
- Press and Bake Crust: Transfer the dough into an ungreased 9×13 inch baking dish. Press the dough evenly into the bottom and slightly up the sides of the dish, about ½ inch high. Bake in the preheated oven for 18-20 minutes, or until the crust is lightly browned. Remove from oven and let it cool completely to room temperature.
- Prepare Filling: While the crust cools, whisk together the eggs, granulated sugar, lemon zest, lemon juice, and flour in a bowl until the mixture is smooth and well combined.
- Bake Filling: Pour the lemon filling over the cooled crust, smoothing the top with a spatula. Return the baking dish to the oven and bake for 30-35 minutes, or until the filling is set and no longer jiggly in the center.
- Cool and Chill: Remove from the oven and allow the lemon bars to cool completely to room temperature. Once cooled, refrigerate for at least 2 hours to help the filling set fully and make slicing easier.
- Serve: Cut into squares and generously dust the top with powdered sugar before serving. Enjoy the bright and buttery lemon bars chilled or at room temperature.
Notes
- Ensure the eggs are at room temperature for a smooth lemon filling texture.
- Freshly squeezed lemon juice and zest give the best lemon flavor intensity.
- Do not grease the baking dish; the crust adheres better and has a firmer edge.
- Allow the bars to chill completely before slicing to get clean, firm squares.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
