Classic Lemon Bars
Tangy lemon custard on a buttery shortbread crust, dusted with powdered sugar.
20 mins
Prep Time
35 mins
Cook Time
12
Servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Additional powdered sugar for dusting
Nutrition Facts
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Instructions
Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
Make the crust: In a bowl, mix 1 cup flour, softened butter, and 1/4 cup powdered sugar until crumbly. Press firmly into the prepared pan.
Bake crust for 15-20 minutes until lightly golden. Remove from oven and let cool slightly while preparing filling.
Make the filling: Whisk together granulated sugar, eggs, 2 tablespoons flour, baking powder, salt, lemon juice, and zest until smooth.
Pour filling over warm crust. Return to oven and bake for 20-25 minutes until filling is set and edges are lightly browned.
Cool completely in pan on wire rack. Chill in refrigerator for at least 2 hours before cutting into squares.
Dust with powdered sugar just before serving. Use parchment overhang to lift bars from pan for clean cutting.
Chef's Tips
- Fresh Lemons: Always use fresh lemon juice and zest for the brightest flavor. Bottled juice won't give the same tangy punch.
- Cooling Time: Don't skip the chilling step - it helps the bars set properly for clean cuts.
- Cutting Tip: Use a sharp knife dipped in hot water and wiped clean between cuts for perfect squares.
- Storage: Keep bars refrigerated in an airtight container for up to 5 days.
- Variation: Add 1/4 teaspoon turmeric to the filling for a more vibrant yellow color without affecting taste.
- Double Batch: Recipe easily doubles for a 9x13-inch pan - increase baking time by 5-10 minutes.
