Classic Tangy Sweet Lemon Bars (Printable Version)

Buttery shortbread crust meets vibrant lemon filling in these classic bars. Easy dessert perfect for gatherings.

# What You'll Need:

01 - 1 cup unsalted butter, softened

02 - 1/2 cup granulated sugar

03 - 2 cups all-purpose flour

04 - 1/4 tsp salt

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 - 1 tbsp lemon zest

10 - Powdered sugar for dusting

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.

02 - Cream together softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 tsp salt, mixing just until dough forms.

03 - Press dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden.

04 - Whisk together 1 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and lemon zest, whisking until well combined.

05 - Pour the lemon mixture over the hot crust immediately after removing it from the oven.

06 - Bake for another 18-20 minutes until the filling is just set in the center.

07 - Remove from oven and let cool completely in the pan. Once cool, lift out using parchment handles and slice into 16 bars.

08 - Dust generously with powdered sugar before serving.

01 -

The buttery crust melts against your tongue while the bright lemon filling wakes up every taste bud
They are impossibly simple to make but taste like something from a fancy bakery window

02 -

Adding the filling to a hot crust is the secret to preventing soggy bottoms and creating that perfect texture contrast
Chilling the bars in the refrigerator for at least an hour before cutting gives you those clean, professional looking slices

03 -

Meyer lemons bring a lovely floral sweetness if you can find them at the market
An extra hour of chilling makes all the difference between clean slices and messy ones