Lemon Bars

Bright, buttery lemon bars with a tender shortbread crust and a tangy citrus filling. Easy to make, perfect for dessert tables, and ideal for sharing.

These lemon bars combine a crisp, buttery shortbread base with a smooth, tangy lemon filling for a classic baked dessert that is both refreshing and satisfying. They are simple to prepare, slice beautifully, and make an excellent choice for afternoon tea, potlucks, celebrations, or whenever you want a bright citrus treat. For the best flavor, chill the bars before cutting so the filling sets properly and the flavor deepens.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 4 large eggs
• 1 and 1/2 cups granulated sugar
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1/4 cup all-purpose flour
• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 350 F and line a 9 x 13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a bowl, mix the softened butter, 2 cups of flour, powdered sugar, and salt until a crumbly dough forms.
3. Press the dough evenly into the prepared pan to form the crust.
4. Bake the crust for 18 to 20 minutes, or until lightly golden around the edges.
5. While the crust bakes, whisk the eggs, granulated sugar, lemon juice, lemon zest, and 1/4 cup flour until smooth.
6. Remove the crust from the oven and immediately pour the lemon filling over the hot base.
7. Return to the oven and bake for 20 to 22 minutes, or until the center is set and no longer jiggles.
8. Cool completely at room temperature, then refrigerate for at least 2 hours for cleaner slices.
9. Lift the bars out of the pan using the parchment overhang and cut into squares.
10. Dust with powdered sugar just before serving.