Save to Pinterest Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.
This recipe quickly became a family favorite every time we crave a fresh and zesty dessert.
Ingredients
- For the Shortbread Crust: 1 cup (125 g) all-purpose flour, 1/4 cup (30 g) powdered sugar, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter, cold and cubed
- For the Lemon Filling: 1 cup (200 g) granulated sugar, 2 large eggs, 2 tablespoons (15 g) all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons), 1 tablespoon finely grated lemon zest (about 1 lemon)
- For Finishing: Powdered sugar, for dusting
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Make Crust:
- In a medium bowl, combine flour, powdered sugar, and salt for the crust. Add the cold, cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Bake Crust:
- Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 18 minutes, until lightly golden.
- Prepare Filling:
- Meanwhile, whisk together granulated sugar and eggs in a medium bowl until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest. Whisk until well combined.
- Bake Filling:
- Pour the lemon filling over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 18 20 minutes, or until the filling is set and just barely jiggles in the center.
- Cool Bars:
- Remove from the oven and let cool completely in the pan on a wire rack.
- Serve:
- Use the parchment overhang to lift out the bars. Dust with powdered sugar and cut into 8 squares, then cut each square diagonally to make 16 triangles.
Save to Pinterest These lemon bars bring back memories of our family gatherings where everyone eagerly reached for seconds.
Pairing Suggestions
Pair with a cup of Earl Grey tea or a glass of chilled Moscato for a delightful treat.
Required Tools
8-inch (20 cm) square baking pan, mixing bowls, whisk, pastry cutter or fork, parchment paper, sharp knife
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). If unsure about specific ingredient sources, double-check all labels for allergens.
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Enjoy these lemon bars as a refreshing dessert perfect for any occasion.
Questions & Answers
- → What type of crust is used?
A buttery shortbread crust made from flour, powdered sugar, salt, and cold cubed butter provides a tender, crumbly base.
- → How is the lemon filling prepared?
The filling combines granulated sugar, eggs, flour, baking powder, salt, fresh lemon juice, and grated lemon zest for a bright, tangy flavor.
- → Can the bars be made ahead and stored?
Yes, they chill well and can be stored in the refrigerator before slicing to ensure cleaner cuts.
- → What is the best way to serve these bars?
Cut into triangles after cooling and dust with powdered sugar. Pairing with Earl Grey tea or chilled Moscato enhances the experience.
- → Are there any suggested variations?
For a twist, substitute lime juice for lemon or add a splash of pure lemon extract to intensify the citrus flavor.