Lemon Bars With Buttery Shortbread Crust
Rich, tangy, melt-in-your-mouth lemon bars with a buttery shortbread crust and silky lemon filling. Sweet, bright, and completely irresistible.
Equipment
- 8x8-inch baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber Spatula
- Measuring cups
- Measuring spoons
- Fine grater
Ingredients
Shortbread Crust
- 1 cup unsalted butter, very soft (2 sticks)
- ½ cup granulated sugar
- 2 cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Lemon Filling
- 4 large eggs, room temperature
- 1½ cups granulated sugar
- ½ cup fresh lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- ¼ cup all-purpose flour
- ¼ teaspoon salt
For Finishing
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat Like a Pro: Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper, leaving overhang for easy removal.
- Make the Shortbread Crust: In a large bowl, cream together the softened butter and granulated sugar until smooth and fluffy. Mix in the vanilla extract. Add the flour and salt and mix until a soft dough forms. Press evenly into the prepared pan.
- Bake the Crust: Bake the crust for 18 to 20 minutes until lightly golden and set but not browned.
- Prepare the Lemon Filling: While the crust bakes, whisk the eggs in a medium bowl until smooth. Add the sugar and whisk until glossy. Whisk in the lemon juice, lemon zest, flour, and salt until fully combined and silky.
- Bake the Lemon Bars: Reduce the oven temperature to 325°F. Pour the lemon filling over the hot crust and bake for 22 to 26 minutes until the center is just set with a slight jiggle.
- Cool and Chill: Let the bars cool completely at room temperature, then refrigerate for at least 2 hours for clean slicing and perfect texture.
- Finish and Serve: Dust generously with powdered sugar just before slicing and serving.
Notes
- These lemon bars slice best when fully chilled.
- For extra tang, increase lemon zest by 1 additional teaspoon.
- Store leftovers covered in the refrigerator for up to 4 days.