Save Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.
This recipe has become a family favorite at our gatherings because it’s simple yet impressive.
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.
- Prepare 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.
- Mix 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 with 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 and cut:
- Remove from the oven and let cool completely in the pan on a wire rack. 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 Our family loves gathering around the table with these lemon bars especially during summer holidays.
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.
Nutritional Information
Calories 135 Total Fat 6 g Carbohydrates 19 g Protein 1 g per serving.
Save Enjoy these lemon bars chilled for the best flavor and texture.
Recipe FAQ Section
- → How do I achieve a crispy shortbread crust?
Use cold, cubed unsalted butter and cut it into the flour and sugar mixture until coarse crumbs form. Press firmly and bake until lightly golden for a crisp base.
- → Can I use lime juice instead of lemon juice?
Yes, swapping lime juice for lemon adds a tangy twist without compromising the overall balance of flavors.
- → Why should the bars cool completely before cutting?
Cooling allows the filling to set properly, ensuring cleaner cuts and maintaining the distinct triangle shapes.
- → What is the purpose of dusting with powdered sugar?
Powdered sugar adds a delicate sweetness and an attractive finish to the bars, enhancing their presentation.
- → Are there any allergen concerns with these bars?
These bars contain wheat (gluten), eggs, and dairy (butter). Check ingredient sources carefully if allergies are a concern.