Description
A foolproof lemon bar recipe featuring a buttery shortbread crust and a tangy, perfectly set lemon filling. This dessert is make-ahead friendly, visually stunning, and uses simple, fresh ingredients for a high-end bakery taste.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) confectioners’ (powdered) sugar
- 1 ½ cups (190g) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1 ½ cups (300g) granulated sugar
- ½ cup (120ml) fresh lemon juice
- 4 large eggs, room temperature
- ⅓ cup (45g) all-purpose flour
- 2 cups (240g) confectioners’ sugar
- Extra confectioners’ sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides, and spray lightly with non-stick spray.
- In a large bowl, mix softened butter and confectioners’ sugar until it resembles wet sand. Add flour, salt, and lemon zest; mix until just combined. Press mixture firmly and evenly into the bottom of the prepared pan.
- Blind bake the crust for 15-18 minutes until edges are lightly golden. Remove from oven and let cool slightly.
- In a large bowl, whisk granulated sugar and fresh lemon juice until sugar is mostly dissolved. Whisk in eggs one at a time, then add flour and confectioners’ sugar. Whisk vigorously until smooth.
- Pour lemon filling over the warm crust. Bake for 25-30 minutes until edges are set and the center has a slight jiggle. Tent with foil if browning too quickly.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours (preferably 4) until completely set.
- Lift bars out of the pan using parchment overhang. Cut into squares with a sharp knife, wiping the knife between cuts. Dust generously with confectioners’ sugar and serve cold.
Notes
Use real fresh lemons, not bottled juice, for the best flavor. The crust must be blind-baked to prevent sogginess. Chill bars completely before cutting for clean slices. The bars improve in flavor after sitting in the fridge for a day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 24
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 32
- Protein: 3
Keywords: lemon bars, shortbread crust, foolproof dessert, easy baking, make-ahead dessert, citrus bars, buttery crust