Bright Zesty Lemon Bars (Printable)

Bright and zesty lemon bars with a buttery shortbread crust and tangy filling, perfect for 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 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 finely grated lemon zest

→ For Dusting

10 - Powdered sugar, for dusting

# How to Make It:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang 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; mix until just combined. Press the mixture evenly into the prepared pan.
03 - Bake the crust for 18 to 20 minutes, or until the edges turn light golden brown.
04 - While the crust bakes, whisk the granulated sugar and flour for the filling in a large bowl. Add the eggs, lemon juice, and lemon zest; whisk until smooth and fully combined.
05 - Pour the lemon filling over the warm crust. Return the pan to the oven and bake for 15 to 18 minutes, until the filling is set but still slightly jiggly in the center.
06 - Remove from the oven and allow to cool completely in the pan on a wire rack. Refrigerate for at least two hours to allow for clean slicing.
07 - Lift the bars from the pan using the parchment paper overhang. Dust generously with powdered sugar and cut into 16 squares.

# Expert Tips:

01 -
  • The buttery crust bakes separately, so you get that perfect golden texture every time without the filling soaking it through.
  • Fresh lemon juice means real brightness in every bite, not that artificial pucker some recipes rely on.
  • They slice cleanly after chilling, which means your afternoon tea looks intentional instead of crumbly.
02 -
  • The crust must bake separately before the filling goes on, or the bottom stays pale and dense instead of becoming crispy and shortbread-like.
  • That barely-there wobble in the center of the filling is the secret; overbaked lemon bars become dry and crumbly, but slightly underbaked ones have that creamy, custard texture that makes people close their eyes when they bite into one.
03 -
  • Squeeze your lemons fresh on the day you bake; bottled juice changes the flavor profile and loses that brightness that makes these bars shine.
  • If your filling looks a little grainy after whisking, strain it through a fine mesh sieve before pouring it onto the crust for a silky smooth texture.

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