Description
These classic Lemon Bars feature a buttery shortbread crust topped with a tangy, sweet lemon filling. Baked to golden perfection, they are dusted with powdered sugar for a refreshing dessert that's perfect for any occasion.
Ingredients
Shortbread Crust
- 3 cups all-purpose flour (360g), divided (2 1/2 cups for crust)
- 2/3 cups powdered sugar (66g)
- 1/2 tsp salt
- 12 tbsp unsalted butter, melted (170g)
Lemon Filling
- 1/2 cup all-purpose flour (60g)
- 3 tbsp lemon zest (zest of three lemons)
- 3 cups sugar (600g)
- 8 large eggs, room temperature
- 1 cup fresh lemon juice (240mL)
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Heat the oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper to prevent sticking.
- Make the Crust: In a bowl, whisk together 2 1/2 cups (300g) of flour with powdered sugar and salt. Pour in the melted butter and mix until combined. You may use a stand mixer with a paddle attachment. Optionally, add a dash of vanilla with the butter for extra flavor.
- Bake the Crust: Evenly sprinkle the crust dough into the lined pan and press down firmly into a flat layer. Bake at 350°F (175°C) for about 20 minutes or until the crust turns a light golden color.
- Prepare Lemon Sugar: While crust is baking, add sugar to a food processor and include the lemon zest. Pulse until zest is fully incorporated and sugar has a light yellow color. If you lack a processor, finely mince the zest and mix with sugar manually.
- Mix Filling Dry Ingredients: In a large bowl, combine the zesty sugar with remaining 1/2 cup (60g) of flour, sifting if desired but discard any large zest bits that clog the sifter.
- Add Wet Ingredients and Combine: Pour in fresh lemon juice and add the eggs. Mix very well until the filling is completely combined and smooth.
- Bake Filling on Crust: Pour the lemon filling over the warm baked crust. Return to oven and bake at 350°F (175°C) for about 25 minutes, turning the pan halfway through baking for even cooking.
- Cool and Chill: Remove the baked lemon bars from oven and allow them to cool at room temperature for 1 hour. Then refrigerate for at least 2 hours to set.
- Serve: Dust the top with powdered sugar. Cut into bars using a clean, sharp, damp knife, cleaning and re-wetting the knife between cuts for neat slices.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Ensure eggs are at room temperature to help filling combine smoothly.
- Letting the bars chill before cutting improves texture and cutting ease.
- If desired, add a splash of vanilla extract when mixing the crust for enhanced flavor.
- Use a sharp, clean knife dampened with water to prevent sticking while cutting.
