Description
These homemade lemon bars feature a tender, buttery shortbread crust topped with a smooth, tangy fresh lemon filling. Chilled until firm and finished with powdered sugar, they offer a classic balance of sweet and tart flavors.
Ingredients
2½ cups all-purpose flour (300 g)
⅔ cup powdered sugar (66 g), plus additional powdered sugar for dusting
½ teaspoon salt
12 tablespoons unsalted butter, melted (170 g)
Optional splash of vanilla extract
½ cup all-purpose flour (60 g)
3 tablespoons lemon zest, from about 3 lemons
3 cups granulated sugar (600 g)
8 large eggs, at room temperature
1 cup fresh lemon juice (240 mL)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving enough overhang on the sides to lift out the chilled bars.
- In a large bowl, whisk together 2½ cups flour, powdered sugar, and salt. Add the melted butter and mix until a soft dough forms. Add an optional splash of vanilla extract if desired.
- Press the dough evenly into the bottom of the prepared baking dish. Bake for about 20 minutes, or until lightly golden.
- While the crust bakes, combine the granulated sugar and lemon zest in a food processor and pulse until thoroughly incorporated and pale yellow. Alternatively, finely mince the zest and rub it thoroughly into the sugar.
- Transfer the lemon sugar to a large bowl and mix in the remaining ½ cup flour until evenly combined.
- Add the fresh lemon juice and room-temperature eggs. Whisk thoroughly until the filling is completely smooth and well combined.
- Pour the lemon filling over the warm baked crust. Return the pan to the oven and bake for about 25 minutes, rotating halfway through, until the lemon filling is set with only a slight jiggle in the center.
- Cool at room temperature for about 1 hour, then refrigerate for at least 2 hours, or until completely chilled and firm.
- Dust generously with powdered sugar before serving. Cut with a sharp knife dipped in water, wiping and rewetting the blade between cuts for clean slices.
Notes
For stronger citrus flavor, slightly increase the lemon zest without increasing the lemon juice.
Replace part of the lemon juice and zest with lime or orange for a different citrus profile.
Add a splash of vanilla extract to the crust for a warmer flavor.
For smaller portions, cut the chilled bars into bite-sized squares.
Store in an airtight container in the refrigerator for 4 to 5 days, separating layers with parchment paper.
For longer storage, wrap fully chilled individual bars and freeze them in a freezer-safe container. Add powdered sugar after thawing.
Thaw frozen bars in the refrigerator. These bars are best served chilled or slightly cool and do not need reheating.
For the cleanest slices, chill thoroughly and use a sharp knife dipped in water, cleaning the blade between cuts.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 340 kcal
- Sugar: 43 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 125 mg
