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Classic Lemon Bars with Shortbread Crust

Close-up of two stacked, bright yellow Lemon Bars dusted generously with white powdered sugar.
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Make tangy lemon bars featuring a thick, buttery shortbread crust and a perfectly set, bright lemon filling, finished with powdered sugar.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, combine 1 cup flour, 1/4 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden.
  4. While the crust bakes, prepare the filling: Whisk together the eggs, 1 1/2 cups sugar, 1/4 cup flour, lemon juice, and lemon zest in a separate bowl until smooth.
  5. Pour the lemon filling mixture directly over the hot, pre-baked crust.
  6. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the filling is set and no longer jiggles significantly in the center.
  7. Let the bars cool completely at room temperature, then chill in the refrigerator for at least 2 hours before cutting.
  8. Before serving, dust generously with powdered sugar.

Notes

  • For the best texture, chill the bars completely before slicing. Use a sharp knife, wiping it clean between cuts.
  • Use fresh lemon juice for the brightest flavor; bottled juice will change the taste.
  • If you prefer a thicker crust, increase the butter in the crust mixture to 2/3 cup.

Nutrition

Find it online: https://delishdiarist.com/lemon-bars-best-recipe-shortbread-crust/