Description
Delicious lemon bars with a tangy shortbread crust that perfectly balances sweetness and tartness.
Ingredients
Scale
- 225 g (1 cup) unsalted butter, cold and cubed
- 200 g (1 cup) granulated sugar (for crust)
- 300 g (2 1/2 cups) all-purpose flour (for crust)
- 1/4 tsp fine sea salt (for crust)
- 200 g (1 cup) granulated sugar (for filling)
- 60 g (1/2 cup) fresh lemon juice (from 3–4 lemons)
- Zest of 2 lemons (about 2 tsp)
- 3 large eggs + 1 large egg yolk
- 30 g (3 tbsp) all-purpose flour (for filling)
- Pinch of salt (for filling)
- Powdered sugar for dusting, optional
Instructions
- Preheat the oven to 175°C (350°F) and line a 9 x 13-inch pan with parchment paper.
- Combine flour, sugar, and salt for the crust in a bowl, then add cold butter and mix until coarse crumbs form.
- Press the crust mixture evenly into the pan and bake until pale golden, about 15–18 minutes.
- Whisk together sugar and flour for the filling, then add eggs, lemon juice, zest, and salt; mix gently.
- Pour the lemon filling over the hot crust and return to the oven; bake until set with a slight jiggle, about 18–22 minutes.
- Cool on a wire rack for 30 minutes, then refrigerate for at least 1 hour before slicing into squares.
- Dust with powdered sugar before serving, if desired.
Notes
Make ahead and chill for up to 48 hours before serving for the best flavor and texture. Store in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 22g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 3.5g
- Cholesterol: 85mg