Classic Tangy Lemon Bars (Printable)
Tangy-sweet lemon bars on a buttery shortbread crust, perfect for gatherings and easy to slice.
# What You'll Need:
→ Shortbread Crust
01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 tsp salt
→ Lemon Filling
05 - 1 and 1/2 cups (300 g) granulated sugar
06 - 1/4 cup (30 g) all-purpose flour
07 - 4 large eggs
08 - 2/3 cup (160 ml) freshly squeezed lemon juice
09 - 1 tbsp lemon zest
→ Topping
10 - Powdered sugar for dusting
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Cream together softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 tsp salt, mixing just until dough forms.
03 - Press dough evenly into prepared pan. Bake for 18-20 minutes or until lightly golden.
04 - Whisk together 1 and 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and lemon zest, whisking until well combined.
05 - Pour lemon mixture over hot crust immediately. Return to oven and bake for 18-20 minutes or until filling is just set in center.
06 - 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 Advice:
01 -
- That impossibly buttery crust that crumbles just right when you take a bite
- The perfect balance of mouth puckering tang and gentle sweetness
02 -
- Pouring the filling onto a hot crust is the secret to preventing that soggy bottom layer
- Chilling the bars before cutting is the difference between ragged edges and clean professional looking squares
03 -
- Use a microplane for the finest most aromatic zest without any bitter white pith
- Grate your butter into the flour if you forgot to soften it and need to make these immediately