Description
Classic lemon bars with a buttery shortbread crust and a smooth, tangy lemon filling, finished with a light dusting of powdered sugar. Bright, sweet, and perfectly balanced for any occasion.
Ingredients
Scale
- 1 1/2 cups all purpose flour, divided
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup fresh lemon juice (about 3 to 4 lemons)
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat oven to 350°F and line an 8 by 8 inch baking pan with parchment paper.
- In a bowl, combine 1 cup of the flour, 1/2 cup powdered sugar, and softened butter. Mix until a crumbly dough forms.
- Press the crust mixture evenly into the prepared pan.
- Bake the crust for 18 to 20 minutes until lightly golden.
- In another bowl, whisk together granulated sugar, eggs, fresh lemon juice, lemon zest, remaining 1/2 cup flour, and salt until smooth.
- Pour the lemon filling over the warm crust.
- Bake for 20 to 25 minutes until the center is set and no longer jiggly.
- Allow to cool completely at room temperature, then chill for at least 1 hour.
- Lift from the pan using parchment paper, slice into 16 squares, and dust with 2 tablespoons powdered sugar before serving.
Notes
- For cleaner slices, chill thoroughly before cutting and wipe the knife between cuts.
- Fresh lemon juice gives the brightest flavor, but bottled can be used if needed.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 22g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: lemon bars, classic lemon dessert, easy lemon squares, homemade lemon bars, citrus dessert recipe