Bright Fresh Lemon Bars (Printable version)
Zesty lemon bars with buttery shortbread crust, bursting with fresh citrus flavor for sunny day treats.
# What You'll 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
# Directions:
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, then mix until combined and a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes or until the edges are lightly golden.
04 - While the crust bakes, whisk together the eggs and sugar in a separate bowl until well blended. Add the flour and whisk until smooth. Stir in the fresh lemon juice and lemon zest.
05 - Remove the crust from the oven and reduce the temperature to 325°F. Pour the lemon filling evenly over the hot crust. Return 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 completely in the pan on a wire rack. Use the parchment overhang to lift the bars out, then cut into 12 squares. Dust with powdered sugar before serving.
# Expert advice:
01 -
- The contrast between the buttery crumbly crust and that sharp citrus filling is the kind of thing that makes people close their eyes when they take a bite.
- They come together with pantry staples and require zero fancy equipment, which means you can decide to make them and be eating one within the hour.
02 -
- Pouring the filling over the hot crust is not a mistake, it is the secret to the layers bonding together so they do not separate when you cut.
- Patience during cooling is everything because warm lemon bars will fall apart and look messy no matter how careful you are.
03 -
- Roll the lemons firmly on your counter before juicing them to release the most liquid possible from every single fruit.
- Freeze the bars for twenty minutes before cutting and you will get clean bakery worthy squares every time.