Lemon Bars
Bright and tangy lemon curd layered over a buttery shortbread crust, dusted with powdered sugar. These classic dessert bars are the perfect balance of sweet and tart — a crowd-pleasing treat for any occasion.
Prep
15 min
Cook
40 min
Servings
16
Calories
210
Difficulty
Easy
Cuisine
American
Ingredients
- • 1 cup (2 sticks) unsalted butter, softened
- • 1/2 cup powdered sugar
- • 2 cups all-purpose flour
- • 1/4 teaspoon salt
- • 4 large eggs
- • 2 cups granulated sugar
- • 1/3 cup all-purpose flour
- • 2/3 cup fresh lemon juice (about 4-5 lemons)
- • 2 tablespoons lemon zest
- • Extra powdered sugar for dusting
Instructions
- Step 1: Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper, leaving overhang on two sides.
- Step 2: For the crust: cream butter and 1/2 cup powdered sugar. Mix in 2 cups flour and salt until a dough forms.
- Step 3: Press dough evenly into the bottom of the pan. Bake 18-20 minutes until edges are lightly golden.
- Step 4: For the filling: whisk eggs, granulated sugar, and 1/3 cup flour until smooth.
- Step 5: Add lemon juice and lemon zest. Whisk until well combined.
- Step 6: Pour filling over the hot crust. Return to oven and bake 18-22 minutes until filling is set and no longer jiggly.
- Step 7: Cool completely in the pan on a wire rack. Refrigerate at least 2 hours.
- Step 8: Lift out using parchment overhang. Dust generously with powdered sugar and cut into bars.