Lemon Treat Bar Dessert (Printable version)
Zesty lemon bars with buttery shortbread crust and smooth citrus filling, dusted with powdered sugar.
# What You'll Need:
→ 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 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - Zest of 2 lemons
→ Dusting
10 - Powdered sugar for sprinkling
# Directions:
01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Cream butter and sugar in a medium bowl until light and fluffy. Blend in flour and salt until just combined.
03 - Press crust mixture evenly into prepared pan. Bake for 18-20 minutes until lightly golden.
04 - Whisk together sugar and flour in a large bowl. Add eggs, lemon juice, and lemon zest. Whisk until smooth.
05 - Pour lemon filling over hot crust immediately after removing from oven.
06 - Return pan to oven and bake for 15-18 minutes until filling is set and no longer jiggly in center.
07 - Let bars cool completely in pan. Lift out using parchment overhang and cut into squares.
08 - Dust generously with powdered sugar before serving.
# Expert advice:
01 -
- The contrast between the crisp, buttery shortbread and the silky lemon filling creates the perfect bite every time
- They actually improve overnight in the fridge, so you can make them a day ahead and feel incredibly prepared
02 -
- Pouring the filling over the hot crust helps seal the bottom layer so you do not end up with soggy shortbread
- The lemon bars should still have a slight wiggle in the very center when you remove them from the oven as they continue to set while cooling
03 -
- Room temperature eggs incorporate more easily into the filling and help prevent curdling
- A microplane zester removes just the yellow zest without hitting the bitter white pith underneath