Lemon Bars
A buttery shortbread base under a bright, tart lemon filling, dusted with powdered sugar. The right balance of sweet and sour.
Lemon bars hit the sweet spot between a cookie and a custard. A crisp shortbread base holds up a filling that is tart enough to make you pay attention and sweet enough to keep going back.
The whole thing comes together in two easy layers. Bake the crust, pour the filling on while it is hot, and let it chill before cutting so every square comes out clean.
Ingredients
- 1 cup butter, softened
- 2 cups flour
- 1/2 cup powdered sugar, plus more for dusting
- 4 eggs
- 1.5 cups granulated sugar
- 2/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup flour, for the filling
- Pinch of salt
Instructions
- Heat the oven to 350F (175C) and line a 9x13-inch pan with parchment.
- For the crust, mix the butter, 2 cups flour, and powdered sugar until it comes together into a soft dough.
- Press the dough evenly into the bottom of the pan and bake for 18 to 20 minutes until lightly golden.
- While it bakes, whisk the eggs, granulated sugar, lemon juice, zest, the 1/4 cup flour, and salt until smooth.
- Pour the filling over the hot crust and return it to the oven.
- Bake for another 18 to 22 minutes until the center is just set and no longer jiggly.
- Cool completely, then chill before dusting with powdered sugar and cutting into squares.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk
Tips
- Pour the filling onto the crust while the crust is still hot; it helps the two layers bond.
- Use fresh lemon juice, not bottled; it is the whole point of the bars.
- Chill them fully before cutting so you get clean squares instead of a gooey mess.