Description
These classic lemon bars feature a buttery shortbread crust topped with a bright, tangy lemon custard filling and finished with a generous dusting of powdered sugar.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- ½ cup (60g) powdered sugar
- ½ tsp fine sea salt
- 1 cup (225g) unsalted butter, melted
- 6 large eggs, room temperature
- 2 ½ cups (500g) granulated sugar
- 1 cup (240ml) freshly squeezed lemon juice
- 1 tbsp finely grated lemon zest
- 6 tbsp (45g) all-purpose flour
- ¼ cup powdered sugar, for dusting
Instructions
- Preheat oven to 175°C (350°F). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides.
- Whisk together 2 cups flour, powdered sugar, and sea salt.
- Pour in melted butter and stir until a dough forms.
- Press dough firmly and evenly into the prepared pan.
- Bake for 18–20 minutes until lightly golden and set.
- Whisk granulated sugar and 6 tablespoons flour together in a large bowl.
- Add eggs one at a time, whisking until completely smooth.
- Whisk in lemon juice and lemon zest until fully combined.
- Pour lemon filling over the hot crust.
- Return to the oven and bake for 22–25 minutes until edges are set and center slightly jiggles.
- Cool completely at room temperature.
- Refrigerate for at least 2 hours.
- Lift bars from the pan using the parchment sling.
- Dust generously with powdered sugar.
- Slice into squares using a warm, clean knife and serve.
Notes
Freshly squeezed lemon juice delivers the brightest flavor. Chill thoroughly before slicing for the cleanest bars.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 22g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg