Save to Pinterest Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.
This recipe has been my go-to for summer gatherings since it’s quick to prepare and always impresses guests.
Ingredients
- For the Shortbread Crust: 1 cup (125 g) all-purpose flour 1/4 cup (30 g) powdered sugar 1/4 teaspoon salt 1/2 cup (115 g) unsalted butter, cold and cubed
- For the Lemon Filling: 1 cup (200 g) granulated sugar 2 large eggs 2 tablespoons (15 g) all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons) 1 tablespoon finely grated lemon zest (about 1 lemon)
- For Finishing: Powdered sugar, for dusting
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare Crust:
- In a medium bowl, combine flour, powdered sugar, and salt for the crust. Add the cold, cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Bake Crust:
- Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 18 minutes, until lightly golden.
- Make Filling:
- Meanwhile, whisk together granulated sugar and eggs in a medium bowl until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest. Whisk until well combined.
- Bake Filling:
- Pour the lemon filling over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 18 20 minutes, or until the filling is set and just barely jiggles in the center.
- Cool Bars:
- Remove from the oven and let cool completely in the pan on a wire rack.
- Serve:
- Use the parchment overhang to lift out the bars. Dust with powdered sugar and cut into 8 squares, then cut each square diagonally to make 16 triangles.
Save to Pinterest I love sharing these lemon bars with my family during summer afternoons, making every dessert time special.
Required Tools
8-inch (20 cm) square baking pan, Mixing bowls, Whisk, Pastry cutter or fork, Parchment paper, Sharp knife
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). If unsure about specific ingredient sources, double-check all labels for allergens.
Nutritional Information
Calories: 135, Total Fat: 6 g, Carbohydrates: 19 g, Protein: 1 g per serving
Save to Pinterest These lemon bars are the perfect balance of sweet and tart, making them an unforgettable treat.
Questions & Answers
- → How do I achieve a buttery shortbread crust?
Use cold, cubed unsalted butter and cut it into the flour and sugar mixture until it resembles coarse crumbs. Press firmly before baking for a crisp crust.
- → What is the best way to get a smooth lemon filling?
Whisk granulated sugar and eggs thoroughly until smooth before adding the flour, baking powder, salt, lemon juice, and zest for even texture.
- → How can I ensure clean, sharp triangle cuts?
Chill the bars before slicing and use a sharp knife, wiping between cuts to maintain clean edges.
- → Can I substitute lime juice for lemon juice?
Yes, swapping lime juice for lemon adds a tangy twist while keeping the bright citrus flavor intact.
- → What is a good beverage pairing for these bars?
Pair with Earl Grey tea or a chilled glass of Moscato to complement the tartness and buttery crust.