Lemon Bars
Bright, tangy, and perfectly sweet, Lemon Bars feature a buttery shortbread crust topped with a smooth, zesty lemon filling. Finished with a light dusting of powdered sugar, these classic dessert bars are refreshing, easy to make, and perfect for spring, summer, or anytime you crave a citrusy treat.
Ingredients
For the Crust:
- 1 cup 125 g all-purpose flour
- ¼ cup 50 g granulated sugar
- ½ cup 115 g unsalted butter, cold and cubed
For the Lemon Filling:
- 1 cup 200 g granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
For Topping:
- Powdered sugar for dusting
Instructions
Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
Make the crust:
- In a bowl, mix flour and sugar.
- Cut in butter until crumbly.
- Press evenly into the bottom of the pan.
- Bake for 15–18 minutes, until lightly golden.
Prepare the filling:
- In a bowl, whisk sugar and flour.
- Add eggs, lemon juice, and zest. Mix until smooth.
Bake:
- Pour the filling over the warm crust.
- Return to the oven and bake for 20–22 minutes, until set.
Cool and finish:
- Let cool completely, then refrigerate for at least 1 hour.
- Dust with powdered sugar before slicing into bars.
Notes
- Clean cuts: Chill thoroughly before slicing for neat squares.
- Extra tangy: Add more lemon zest for a stronger citrus flavor.
- Storage: Keep refrigerated in an airtight container for up to 4 days.
- Freezing: Freeze bars (without powdered sugar) for up to 2 months