Bright Fresh Simple Lemon Bars (Printable)
Zesty, vibrant dessert with buttery crust and tangy lemon filling. Easy to make and perfect for sharing.
# What You Need:
→ Shortbread Crust
01 - 1 cup (225 g) unsalted butter, melted
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 tsp salt
→ Lemon Filling
05 - 1 1/2 cups (300 g) granulated sugar
06 - 1/4 cup (30 g) all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - Zest of 2 lemons
→ Topping
10 - Powdered sugar, for dusting
# Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium bowl, combine melted butter, 1/2 cup sugar, 2 cups flour, and salt. Stir until a soft dough forms. Press the mixture evenly into the bottom of the prepared pan.
03 - Bake for 18–20 minutes until lightly golden. Remove from oven and set aside.
04 - While the crust bakes, whisk together 1 1/2 cups sugar and 1/4 cup flour in a bowl. Add eggs, lemon juice, and lemon zest. Whisk until the mixture is smooth and fully combined.
05 - Pour the lemon filling over the pre-baked crust. Return to the oven and bake for another 18–20 minutes, or until the center is set and only slightly jiggles.
06 - Let the bars cool completely in the pan on a wire rack. Once cool, lift out using the parchment paper, slice into squares, and dust generously with powdered sugar.
# Expert Advice:
01 -
- The crust is practically foolproof and creates the most tender foundation for the vibrant topping.
- It strikes the perfect balance between sweet and tart, making it impossible to eat just one.
02 -
- Do not underbake the crust, or it will be difficult to slice cleanly.
- Room temperature eggs incorporate more easily into the filling and prevent curdling.
03 -
- If you prefer a less acidic bar, decrease the lemon juice slightly and add an extra egg yolk for richness.
- Grating a tiny bit of fresh nutmeg into the crust adds a lovely warmth that surprises people.