Bright And Fresh Lemon Bars (Print Version)
A zesty dessert with a buttery crust and tangy lemon filling.
# What You Need:
→ Shortbread Crust
01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 tsp salt
→ Lemon Filling
05 - 4 large eggs
06 - 1 1/2 cups (300 g) granulated sugar
07 - 1/4 cup (30 g) all-purpose flour
08 - 2/3 cup (160 ml) fresh lemon juice
09 - 1 tbsp finely grated lemon zest
10 - Powdered sugar, for dusting
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, cream together butter and sugar until light and fluffy. Add flour and salt; mix until combined and a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes or until lightly golden.
04 - While the crust is baking, whisk together eggs and sugar until well blended. Add flour and whisk until smooth. Stir in lemon juice and zest.
05 - Remove the crust from the oven and lower the temperature to 325°F. Pour the lemon filling over the hot crust. Return pan to the oven and bake for 18–20 minutes, or until the center is set.
06 - Cool completely in the pan on a wire rack. Lift bars out using parchment overhang and cut into squares. Dust with powdered sugar before serving.
# Expert Hints:
01 -
- The balance of tangy and sweet is sophisticated yet simple enough for a Tuesday night treat.
- They come together quickly but look impressive on a platter for guests.
02 -
- Do not overbake the crust or it will become too hard to cut through easily.
- The filling should still have a slight wobble in the very center when you take it out.
03 -
- Room temperature eggs blend into the filling much more smoothly than cold ones.
- A silicone spatula is the best tool for scraping down the sides of the bowl.