Lemon Bars
These classic lemon bars are buttery, sweet, and tangy, with a perfect balance of a tender shortbread crust and a smooth lemon filling. Ideal for any occasion!
Ingredients
For the crust
- 2 cups all-purpose flour
- 1 cup butter, softened
- 1/2 cup white sugar
For the lemon filling
- 1/3 cup all-purpose flour
- 1 1/2 cups white sugar
- 4 large eggs
- 2/3 cup lemon juice (about 3 large lemons)
Optional ingredients
- 1–2 tsp lemon zest extra aroma, optional
- a pinch salt enhances flavor, optional
- powdered sugar, for dusting recommended
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- If you want easy removal, line the pan with parchment paper leaving overhang on the long sides.
- Let butter soften fully so the crust mixes evenly and presses smoothly.
Mixing / Assembling
- Make the crust: In a bowl, beat together 2 cups flour, softened butter, and 1/2 cup sugar until the mixture looks crumbly but holds together when pressed.
- Press evenly into the bottom of a 9×13-inch pan, pressing firmly, especially around corners.
- Make the filling: In another bowl, whisk together 1/3 cup flour and 1 1/2 cups sugar to prevent flour clumps.
- Whisk in the eggs until smooth.
- Stir in lemon juice (and zest if using) just until combined.
Cooking / Baking
- Bake crust until firm and lightly golden, about 15–20 minutes.
- Carefully pour the lemon filling over the hot crust.
- Bake again until the edges look set and the center is slightly soft but not liquid, about 25 minutes.
- The center should jiggle gently, like set custard.
Resting / Finishing
- Cool completely in the pan at room temperature, about 1 hour (it firms as it cools).
- For the cleanest slices, chill 30–60 minutes after cooling.
- Cut into bars and dust with powdered sugar right before serving.
Notes
Best texture: Don’t underbake the crust—if it’s pale and soft, the filling can make it soggy. Avoid bitterness: Use only the juice (and optional zest) and avoid squeezing pith into the juice. Clean slices: Wipe the knife between cuts or run it under hot water and dry it. Common mistake: Overbaking until the center is totally firm in the oven—it will keep setting as it cools.