Description
These easy lemon bars feature a perfectly balanced buttery shortbread crust topped with a bright, silky, and tart lemon filling. The crust is tender and crumbly, while the lemon layer is smooth and just the right amount of gooey. Finished with a sprinkle of powdered sugar and optional lemon slices, these bars are a classic American dessert that's simple to make and bursting with sunshine flavor.
Ingredients
Units
Scale
Shortbread Crust
- 1 cup softened butter
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 pinch of salt
- 2 cups all-purpose flour
Lemon Filling
- 2 cups granulated sugar
- 6 large eggs
- 1 cup lemon juice
- 2 lemons finely grated zest only
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
Garnish
- powdered sugar
- lemon slices (optional)
Instructions
- Prep: Heat the oven to 350°F. Line a 9x13 inch pan with parchment paper for easy removal of the bars.
- Mix crust: In a medium bowl, combine the softened butter, granulated sugar, vanilla extract, and a pinch of salt until smooth. Stir in the all-purpose flour just until the mixture becomes crumbly and combined—avoid overmixing.
- Pre-bake crust: Press the crust mixture evenly into the prepared pan. Bake in the preheated oven for around 15 minutes until lightly golden but not browned.
- Prepare filling: In a medium bowl, whisk together the granulated sugar, eggs, lemon juice, and finely grated lemon zest until smooth. Then whisk in the flour and cornstarch until fully incorporated and smooth.
- Assemble bars: Pour the lemon filling evenly over the pre-baked crust. Return the pan to the oven and bake for 25 minutes, or until the filling is just set with a slight jiggle in the center.
- Cool: Let the bars cool at room temperature. After they reach room temperature, place the pan in the refrigerator and chill for about 2 hours until fully set.
- Serve: Dust the cooled lemon bars with powdered sugar and garnish with lemon slices if desired. Slice into 15 bars and serve chilled for best results.
Notes
- Do not overmix the crust once the flour is added to avoid a tough texture; stir just until combined.
- Mix the lemon filling immediately before pouring it over the crust to prevent the eggs from curdling.
- Avoid overbaking the lemon bars to retain a slight gooey texture in the filling; they should jiggle slightly when removed.
- Chill the bars completely before slicing to ensure neat, clean slices.
- Line the baking pan with parchment paper for easy removal and cleanup.
Nutrition
- Serving Size: 1 bar
- Calories: 265 kcal
- Sugar: 31 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg
