Bright Fresh Lemon Bars (Printable Version)
Zesty dessert featuring a buttery shortbread crust and tangy citrus filling.
# What You Need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Lemon Filling
05 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 1/4 cup all-purpose flour
08 - 2/3 cup fresh lemon juice (about 3 to 4 lemons)
09 - 1 tablespoon finely grated lemon zest
10 - Powdered sugar, for dusting
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the flour and salt, mixing until combined and a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared baking pan. Bake for 18 to 20 minutes, or until the edges are lightly golden.
04 - While the crust bakes, whisk together the eggs and granulated sugar in a separate bowl until well blended. Add the flour and whisk until completely smooth, then stir in the fresh lemon juice and lemon zest.
05 - Remove the baked crust from the oven and reduce the oven temperature to 325°F. Pour the lemon filling evenly over the hot crust. Return the pan to the oven and bake for 18 to 20 minutes, or until the center is set and no longer jiggles when gently shaken.
06 - Cool the pan completely on a wire rack. Once fully cooled, use the parchment paper overhang to lift the block out of the pan. Cut into 12 squares and dust generously with powdered sugar before serving.
# Helpful Hints:
01 -
- The balance of tart and sweet is absolute perfection
- The shortbread crust is buttery and sturdy enough to hold everything together
02 -
- Adding the filling to a hot crust is crucial for sealing the layers together
- Do not overbake the second stage or the eggs will scramble and texture becomes rubbery
03 -
- Cool the bars completely before attempting to remove them from the pan
- Sifting the powdered sugar over the top prevents clumps and looks professional