Classic Tangy Lemon Bars (Printable)

Tangy lemon filling meets buttery shortbread crust in this classic dessert. Fresh citrus creates the perfect balance of sweet and tart.

# What You’ll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Lemon Filling

05 - 1 and 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon lemon zest

→ Topping

10 - Powdered sugar for dusting

# How To Make:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing overhang on edges for easy removal.
02 - Cream together softened butter and 1/2 cup sugar in a large bowl until light and fluffy. Blend in 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into prepared pan bottom. Bake for 18-20 minutes until lightly golden.
04 - Whisk together 1 and 1/2 cups sugar and 1/4 cup flour in medium bowl. Add eggs, lemon juice, and lemon zest; whisk until thoroughly combined.
05 - Pour lemon mixture immediately over hot crust after removing from oven.
06 - Return to oven and bake 18-20 minutes longer until filling is just set in center.
07 - Let cool completely in pan. Lift out using parchment handles and cut into 16 bars.
08 - Dust generously with powdered sugar before serving.

# Expert Advice:

01 -
  • The contrast between that meltingly tender shortbread and the bright, almost electric lemon filling hits every single craving at once
  • These bars are equally impressive at a dinner party or eaten straight from the pan with a fork at midnight
  • They actually taste better after sitting overnight, making them the ultimate make ahead dessert
02 -
  • Pouring the filling over the hot crust is the secret step that prevents that soggy bottom layer everyone complains about
  • The filling continues to cook as it cools, so removing it while the center still wobbles slightly ensures you do not end up with rubbery bars
  • Room temperature eggs incorporate into the lemon mixture much more smoothly than cold ones, preventing little cooked bits of egg in your filling
03 -
  • Use a glass measuring cup to check your lemon juice, and if you are short, squeeze in a little orange juice to reach the full 2/3 cup
  • The shortbread dough will feel very dry and crumbly, but press it firmly into the pan and it will bake into the most tender base
  • If your crust edges start browning too quickly, fold a little strip of foil over them for the last 10 minutes of baking

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