Classic Tangy Lemon Bars (Printable Version)
Tangy-sweet lemon bars on a buttery shortbread crust, dusted with powdered sugar for a classic dessert everyone loves.
# What You 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 Make It:
01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing overhang for easy removal later.
02 - Cream softened butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in 2 cups flour and 1/4 teaspoon salt until dough forms.
03 - Press dough evenly into prepared pan bottom. Bake for 18 to 20 minutes until lightly golden.
04 - Whisk together 1 and 1/2 cups sugar and 1/4 cup flour in a medium bowl. Add eggs, lemon juice, and lemon zest; whisk until fully combined.
05 - Pour lemon mixture immediately over hot crust right after removing from oven.
06 - Return to oven and bake for another 18 to 20 minutes until filling is just set in center.
07 - Remove from oven and cool completely in pan. Lift out using parchment handles and slice into 16 bars. Dust generously with powdered sugar before serving.
# Expert Tips:
01 -
- The buttery crust and tart filling strike that perfect balance that makes people reach for seconds before realizing it
- They come together faster than you can debate what movie to watch, yet taste like you spent all afternoon in the kitchen
02 -
- Pouring the filling onto a hot crust is non negotiable, or you'll end up with a weird gap between the layers that looks amateur
- The center should still have a slight wobble when you remove it from the oven, as it continues cooking while cooling
03 -
- Meyer lemons make everything more sophisticated and less harsh, worth seeking out if you can find them
- A touch of vanilla extract in the crust adds depth that people notice but can't quite identify