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Classic Shortbread Lemon Bars

A close-up, appetizing shot of a square of bright yellow Lemon Bars topped with a dusting of white powdered sugar.
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Make easy, homemade lemon bars with a buttery shortbread crust and a bright, tangy lemon filling, finished with powdered sugar.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, combine 1 cup flour, 1/4 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden.
  4. Prepare the filling while the crust bakes: In a separate bowl, whisk together 2 cups sugar, eggs, 1/2 cup lemon juice, 1 tablespoon lemon zest, 1/4 cup flour, and baking powder until smooth.
  5. Pour the lemon filling evenly over the hot, pre-baked crust.
  6. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is set and no longer jiggles in the center.
  7. Let the bars cool completely in the pan on a wire rack. Cooling takes about 2 hours.
  8. Once cool, lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares.
  9. Dust generously with powdered sugar before serving.

Notes

  • Chill the bars for at least 1 hour after cooling to room temperature for cleaner cuts.
  • Use fresh lemon juice for the best tangy flavor; bottled juice changes the taste.
  • To prevent the filling from cracking, do not overbake; the center should just be set.

Nutrition

Find it online: https://savorsensations.com/lemon-bars-recipe-classic-shortbread/