Description
Bright and tangy lemon bars with a buttery shortbread crust, a perfect summer treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- ⅓ cup all-purpose flour
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and ½ cup granulated sugar until light and fluffy.
- Gradually add 2 cups of flour and salt, mixing until just combined and the dough resembles coarse crumbs.
- Press the dough evenly into the prepared baking pan to form the crust.
- Bake the crust for 15-20 minutes, or until lightly golden brown.
- While the crust is baking, prepare the filling. In a separate bowl, whisk together the eggs, 1 ½ cups granulated sugar, ⅓ cup flour, lemon juice, and lemon zest until smooth.
- Pour the lemon filling over the warm, baked crust.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly browned.
- Let the bars cool completely in the pan on a wire rack.
- Once cooled, cut into squares. Dust with confectioners’ sugar before serving, if desired.
Notes
- Ensure the butter is truly softened for the best crust texture.
- Do not overmix the crust dough.
- Cool the bars completely before cutting to ensure clean slices.
- Store lemon bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 30g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 60mg