Description
These classic Lemon Bars feature a buttery, crumbly shortbread crust topped with a tangy, luscious lemon filling. Perfectly balanced between sweet and tart, they are a delightful treat that’s easy to prepare and bake. With a crisp base and a velvety lemon topping, these bars are ideal for dessert, afternoon tea, or any occasion that calls for a citrusy sweet bite.
Ingredients
Shortbread Crust
- 85 g powdered sugar
- 170 g butter (room temperature)
- 1 tbsp lemon zest (about 1 large lemon)
- 210 g all-purpose flour
- 1/2 tsp salt
Lemon Filling
- 300 g granulated sugar
- 30 g all-purpose flour
- 4 large eggs (room temperature)
- 160 g fresh lemon juice (about 2-3 lemons)
Instructions
- Preheat and Prepare Pan: Preheat your conventional oven to 175ºC (350ºF). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
- Make Shortbread Crust: In a mixing bowl, cream together the room temperature butter, powdered sugar, and lemon zest on high speed for about 2 minutes until light and fluffy. Add the all-purpose flour and salt, then mix just until the dough forms a crumbly texture.
- Press Dough into Pan: Transfer the shortbread dough into the prepared baking pan. Gently press it down into an even layer using your hands or a piece of baking paper to prevent sticking.
- Bake the Crust: Bake the crust for 22-24 minutes, or until the edges turn a golden-brown color. While it bakes, prepare the lemon filling.
- Make Lemon Filling: In a separate bowl, combine the granulated sugar and flour. Add the eggs and mix well to combine, then stir in the fresh lemon juice until smooth.
- Pour Filling on Crust: Once the crust is out of the oven, immediately pour the lemon filling over the hot crust, sifting it evenly over the surface.
- Bake Lemon Bars: Return the pan to the oven and bake for 20-22 minutes, until the filling is just set with a slight jiggle in the center.
- Cool and Chill: Let the lemon bars cool to room temperature for about 1 hour, then refrigerate for 3-4 hours or overnight to fully set.
- Slice and Serve: Use the parchment paper overhang to lift the bars out of the pan onto a cutting board. For clean slices, dip a sharp knife in hot water, dry it, and cut through the bars, repeating between cuts. Dust with powdered sugar before serving.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- To press the crust easily, use another piece of baking paper to avoid sticking.
- For zest, use organic lemons if possible to avoid pesticides on the peel.
- Adjust sugar amount slightly if you prefer more or less tartness.
- Keep bars refrigerated if not serving immediately to maintain firmness.
- Serve chilled or at room temperature based on preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
