Lemon Bars Recipe
American · Dessert · 65 min total
Classic lemon bars with a buttery shortbread crust and tangy lemon filling, perfect for a refreshing dessert.
20
min prep
min prep
45
min cook
min cook
16
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup cold unsalted butter, cubed
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
- In a medium bowl, whisk together 1 1/2 cups flour and 1/2 cup powdered sugar. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
- Bake crust for 20 minutes, until lightly golden. Remove from oven and set aside.
- In a large bowl, whisk eggs and granulated sugar until smooth. Add 1/4 cup flour, lemon juice, and lemon zest; whisk until combined.
- Pour filling over hot crust. Bake for 25 minutes, until filling is set and edges are lightly browned.
- Let cool completely in pan on a wire rack. Refrigerate for at least 2 hours before cutting.
- Dust with powdered sugar before serving. Cut into bars.
Tips
- For cleaner cuts, wipe the knife clean between cuts.
- Store in an airtight container in the refrigerator for up to 5 days.
- Can be frozen for up to 3 months; thaw in refrigerator before serving.
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