Bright Fresh Lemon Bars (Printable)
Zesty lemon bars with buttery shortbread crust, perfect for spring and summer gatherings.
# 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 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 1/4 cup all-purpose flour
08 - 2/3 cup fresh lemon juice (about 3 to 4 lemons)
09 - 1 tablespoon finely grated lemon zest
10 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, mixing until combined and a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes or until the edges are lightly golden.
04 - While the crust bakes, whisk together the eggs and sugar in a separate bowl until well blended. Add the flour and whisk until smooth. Stir in the fresh lemon juice and lemon zest.
05 - Remove the crust from the oven and reduce the temperature to 325°F. Pour the lemon filling evenly over the hot crust. Return to the oven and bake for 18 to 20 minutes, or until the center is set and no longer jiggles when gently shaken.
06 - Cool completely in the pan on a wire rack. Lift the bars out using the parchment overhang and cut into 12 squares. Dust with powdered sugar before serving.
# Expert Advice:
01 -
- The shortbread crust practically melts on your tongue while the filling hits you with that sweet tart punch that makes your mouth water before the first bite.
- They come together in under an hour with ingredients you probably already have sitting in your kitchen right now.
02 -
- Pouring the filling over a hot crust is not optional because the warmth helps the custard begin setting immediately and creates a sealed layer that prevents a soggy bottom.
- Lowering the oven temperature between the crust and filling steps keeps the eggs from scrambling and gives you that smooth, silky texture instead of something rubbery.
03 -
- Strain your lemon juice through a fine mesh sieve to catch any seeds or pulp that could create uneven texture in your beautiful custard layer.
- The parchment overhang is your best friend so never trim it short because those paper handles are the difference between perfect squares and a crumbled mess.