This classic recipe for lemon bars is made with a sweet, buttered shortbread crust and a creamy, tangy lemon filling. It’s easy to make and absolutely delicious! The perfect dessert for a party or a casual gathering.

INSTRUCTIONS:

1. To make the shortbread crust, you’ll need all-purpose flour, powdered sugar, salt, cold butter, and pure vanilla extract.
2. Start by processing the flour, sugar, and salt in a food processor until combined, then add the butter and vanilla and pulse until the mixture becomes crumbly and resembles a coarse meal.
3. Alternatively, you can crumble all the ingredients together in a bowl using a pastry cutter.
4. Next, sprinkle the mixture into the prepared pan and press it firmly into an even layer.
5. Bake in a preheated oven at 325F/160C degrees for 18-20 minutes, until the edges start to turn golden brown. Allow to cool on a wire rack until it is just warm.
6. For the lemon filling, mix together granulated sugar and lemon zest in a large bowl until it is well combined.
7. Then, add the eggs and whisk until combined.
8. Mix in the freshly squeezed lemon juice, then add the all-purpose flour and whisk together until the mixture is smooth.
9. Finally, pour the lemon filling into the warm shortbread crust and bake for an additional 22-25 minutes, until the filling is set and feels slightly firm to the touch.
10. Allow to cool completely on a wire rack at room temperature before refrigerating for at least 2 hours, or better yet overnight.
11. Once the bars are completely set, lift them out of the pan using the parchment paper and cut into squares. Dust with powdered sugar and enjoy!

FAQs

Q: What type of sugar is best for the crust?
A: For best results, powdered sugar is ideal for a crispier crust, but you can also use granulated sugar and it will still turn out delicious.

Q: Should the lemon filling be poured onto a warm crust?
A: Yes, it’s important that the filling is poured onto a warm crust for best results. Make sure the filing is ready before the crust has cooled.

Q: How should I store the bars after they are made?
A: The bars are best enjoyed the same day they are made, as the crust will start to softening the following day. They will keep for up to three days in the refrigerator, but it is best to enjoy them fresh.

Q: How can I halve the recipe?
A: To halve the recipe, use an 8×8-inch pan and halve each of the ingredients. Bake the crust for 15-17 minutes, then bake the bars with the filling for 18-20 minutes.

Q: Can this recipe be used to make lemon bars for larger groups?
A: Absolutely! This recipe yields 24 bars, but it can easily be doubled.

Deliciously Tangy and Sweet Lemon Bars

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This classic recipe for lemon bars is made with a sweet, buttered shortbread crust and a creamy, tangy lemon filling.

Ingredients

• CRUST

• 1 cup 1 (2 sticks) cold butter, cut into small cubes

• 2 teaspoons 2 pure vanilla extract

• 2 cups 2 all-purpose flour

• 1/2 cup 1/2 powdered sugar

• 1/4 teaspoon 1/4 salt

• LEMON FILLING**

• 2 cups 2 sugar

• 2 tablespoons 2 grated lemon zest (about 3 lemons)

• 6 large 6 eggs

• 1 cup 1 freshly squeezed lemon juice (about 4 lemons)

• 1/3 cup 1/3 all-purpose flour

• Powdered sugar, for dusting the top

Directions

• To make the shortbread crust, you’ll need all-purpose flour, powdered sugar, salt, cold butter, and pure vanilla extract.
• Start by processing the flour, sugar, and salt in a food processor until combined, then add the butter and vanilla and pulse until the mixture becomes crumbly and resembles a coarse meal.
• Alternatively, you can crumble all the ingredients together in a bowl using a pastry cutter.
• Next, sprinkle the mixture into the prepared pan and press it firmly into an even layer.
• Bake in a preheated oven at 325F/160C degrees for 18-20 minutes, until the edges start to turn golden brown. Allow to cool on a wire rack until it is just warm.
• For the lemon filling, mix together granulated sugar and lemon zest in a large bowl until it is well combined.
• Then, add the eggs and whisk until combined.
• Mix in the freshly squeezed lemon juice, then add the all-purpose flour and whisk together until the mixture is smooth.
• Finally, pour the lemon filling into the warm shortbread crust and bake for an additional 22-25 minutes, until the filling is set and feels slightly firm to the touch.
• Allow to cool completely on a wire rack at room temperature before refrigerating for at least 2 hours, or better yet overnight.
• Once the bars are completely set, lift them out of the pan using the parchment paper and cut into squares. Dust with powdered sugar and enjoy!