Bright Fresh Lemon Bars (Print version)

Zesty lemon filling atop a buttery shortbread crust. A bright, tangy citrus treat for warm-weather gatherings.

# What goes in:

→ Shortbread Crust

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

→ Lemon Filling

05 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 1/4 cup all-purpose flour
08 - 2/3 cup fresh lemon juice (about 3-4 lemons)
09 - 1 tablespoon finely grated lemon zest
10 - Powdered sugar, for dusting

# Cooking steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the flour and salt, mixing until combined and a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes or until the edges are lightly golden.
04 - While the crust bakes, whisk together the eggs and sugar in a separate bowl until well blended. Add the flour and whisk until smooth. Stir in the fresh lemon juice and lemon zest until fully incorporated.
05 - Remove the crust from the oven and reduce the temperature to 325°F. Pour the lemon filling evenly over the hot crust. Return to the oven and bake for 18-20 minutes, or until the center is set and no longer jiggles when gently shaken.
06 - Cool completely in the pan on a wire rack. Lift the bars out using the parchment overhang and cut into 12 squares. Dust generously with powdered sugar before serving.

# Tips from flavorandfeast:

01 -
  • The shortbread crust practically melts on your tongue while the lemon layer delivers a clean, sharp tang that cuts right through any richness.
  • You probably already have every single ingredient sitting in your kitchen right now, which means no special grocery run required.
  • They look effortlessly elegant dusted with powdered sugar, yet the whole thing comes together in under an hour.
02 -
  • Pouring the filling over the hot crust is not optional, because the warmth helps seal the base and prevents a soggy layer from forming between crust and filling.
  • Do not overbake the lemon layer, as it will continue to firm up as it cools and nobody enjoys a dry, chalky lemon bar.
03 -
  • Roll the lemons firmly on the counter before juicing to break down the membranes and extract significantly more liquid from each fruit.
  • Let the butter for the crust soften naturally at room temperature rather than microwaving it, because partially melted butter changes the texture of the shortbread entirely.

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