Ingredients
For the Shortbread Crust:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
For the Lemon Filling:
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
1 tablespoon lemon zest
For Topping:
Powdered sugar, for dusting
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
Make the Crust:
In a bowl, cream together butter and sugar until smooth. Mix in flour and salt until a soft dough forms.
Press evenly into the prepared pan.
Bake the Crust:
Bake for 18–20 minutes, or until lightly golden.
Prepare the Filling:
In another bowl, whisk together sugar and flour. Add eggs, lemon juice, and zest. Mix until smooth.
Bake Again:
Pour filling over the warm crust and return to the oven. Bake for 18–22 minutes, until the center is set.
Cool & Serve:
Let cool completely, then refrigerate for at least 2 hours. Dust with powdered sugar before slicing into bars.
Notes
Cooking Tips
- Use fresh lemon juice for the best bright flavor—bottled juice won’t taste as vibrant.
- Don’t overbake the filling; it should be just set with a slight jiggle in the center.
- Chill completely before slicing for clean, sharp edges.
- Use a powdered sugar dusting right before serving to keep it from dissolving into the bars.
Variations
- Extra Tangy Lemon Bars: Add an extra tablespoon of lemon zest.
- Coconut Lemon Bars: Mix 1/2 cup shredded coconut into the crust.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for both layers.
- Berry Lemon Bars: Swirl in raspberry or blueberry puree before baking.
- Lemon-Lime Twist: Substitute half the lemon juice with fresh lime juice for a citrus blend.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 20g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g