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
- 2 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 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 evenly into the prepared pan.
Bake crust for 15-20 minutes until lightly golden. Remove from oven and let cool slightly while preparing the filling.
Prepare filling: Whisk eggs and granulated sugar until smooth. Add 2 tablespoons flour, baking powder, salt, lemon zest, and lemon juice. Mix well.
Pour filling over the 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 a wire rack. Once cooled, lift out using parchment overhang. Dust with powdered sugar before cutting into squares.
Chef's Tips
- Zesting Tip: Use organic lemons for zesting to avoid pesticide residues.
- Texture Tip: For extra smooth filling, strain lemon juice to remove pulp.
- Storage: Keep bars in an airtight container in the fridge for up to 5 days.
- Serving: For clean cuts, wipe knife between slices and chill bars before cutting.
- Variation: Add a tablespoon of poppy seeds to the filling for extra texture.
