Classic Tangy Lemon Bars (Print Layout)

Tangy lemon filling atop buttery shortbread crust, dusted with powdered sugar for a refreshing handheld dessert.

# What You 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

# Directions:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing just until dough forms.
03 - Press dough evenly into bottom of prepared pan. Bake for 18-20 minutes until lightly golden.
04 - While crust bakes, whisk together sugar and flour in medium bowl. Add eggs, lemon juice, and lemon zest, whisking until well combined.
05 - Pour lemon mixture over hot crust immediately after removing from oven.
06 - Bake for another 18-20 minutes until filling is just set in center.
07 - Remove from oven and let cool completely in pan. Once cool, lift out using parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.

# Expert Suggestions:

01 -
  • The contrast between that meltingly tender shortbread and the bright, zingy lemon layer is absolute perfection
  • These bars come together with minimal effort but taste like you spent all day in the kitchen
  • They're equally delicious whether you serve them at a fancy dinner party or eat them straight from the pan with a fork at midnight
02 -
  • Pouring the filling onto the hot crust is not optional—skipping this step will give you two separate layers that slide apart when you cut them
  • Underbaking slightly is better than overbaking, as these continue to set while cooling and nobody likes a rubbery lemon bar
  • Room temperature eggs incorporate much more smoothly into the filling, preventing those dreaded little cooked egg bits
03 -
  • Grating the lemon zest before juicing prevents the citrus oils from evaporating, giving you maximum flavor impact
  • The parchment paper overhang is your best friend—don't skip it unless you enjoy wrestling stubborn baked goods out of pans

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