Description
These classic Lemon Bars feature a buttery, tender shortbread crust topped with a bright, tangy lemon custard. They’re irresistibly zesty and sweet—in every bite you get just the right balance of citrus punch and buttery richness. Perfect for spring gatherings, potlucks, or a light dessert any time of year.
Ingredients
1½ cups (190 g) all-purpose flour
½ cup (65 g) powdered sugar, plus extra for dusting
⅔ cup (150 g) unsalted butter, cold and cut into cubes
3 large eggs, room temperature
1 cup (200 g) granulated sugar
2 tablespoons finely grated lemon zest (from 2–3 lemons)
½ cup (120 ml) fresh lemon juice (from 3–4 lemons)
2 tablespoons all-purpose flour
Pinch of salt
Instructions
1️⃣ Preheat the oven to 350 °F (175 °C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to lift the bars out easily.
2️⃣ In a medium bowl, combine 1½ cups flour and ½ cup powdered sugar. Add the cubed butter and, using a pastry cutter or your fingertips, work it into the dry ingredients until the mixture resembles coarse crumbs.
3️⃣ Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake until the edges are just turning golden, about 18–20 minutes. Remove from the oven but leave the oven on.
4️⃣ While the crust bakes, whisk together the eggs, granulated sugar, lemon zest, lemon juice, 2 tablespoons flour, and a pinch of salt in a separate bowl until smooth and pale.
5️⃣ Pour the lemon filling over the hot crust and return to the oven. Bake until the filling is set but still slightly jiggly in the center, about 18–22 minutes.
6️⃣ Let the bars cool in the pan on a wire rack for at least 1 hour, then refrigerate until fully chilled, about 2 hours more.
7️⃣ Once firm, use the parchment overhang to lift the bars from the pan. Dust with powdered sugar and slice into squares.
Notes
For the sharpest lemon flavor, use fresh lemons and include the finely grated zest.
Ensure the crust is warm when you pour on the filling—this helps the layers fuse and prevents a gap.
Bars store covered in the refrigerator for up to 4 days; bring to room temperature before serving for the creamiest texture.
To add a decorative touch, pipe a thin zigzag of melted white chocolate over each bar after dusting.