Description
These classic lemon bars feature a buttery shortbread crust with a bright, silky lemon filling. The crust strikes the perfect balance of thickness while the lemon layer is tart, smooth, and delightfully gooey, offering a fuss-free dessert that tastes like sunshine.
Ingredients
Scale
Shortbread Crust
- 1 cup softened butter
- ½ 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
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
Garnish
- powdered sugar
- lemon slices (optional)
Instructions
- Prep: Heat the oven to 350°F. Line a 9×13 inch pan with parchment paper to prevent sticking and 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. Stir in the all-purpose flour just until the mixture is crumbly and combined, being careful not to overmix.
- Pre-bake crust: Press the crust mixture evenly into the prepared pan. Bake in the heated oven for about 15 minutes until lightly golden and set.
- Filling: Whisk together the granulated sugar, eggs, lemon juice, and finely grated lemon zest in a medium bowl until smooth. Then whisk in the flour and cornstarch until fully combined and smooth.
- Assemble bars: Pour the lemon filling evenly over the pre-baked crust. Bake for about 25 minutes or until the lemon layer is just set but still has a slight jiggle in the center.
- Cool: Allow the bars to cool to room temperature, then refrigerate for about 2 hours to fully set and chill.
- Serve: Before serving, dust the bars with powdered sugar and optionally garnish with lemon slices. Slice into 15 bars for serving.
Notes
- Do not overmix the crust after adding flour; stir just until combined to keep it tender.
- Prepare the lemon filling right before pouring over the crust to prevent the eggs from curdling.
- Avoid overbaking the lemon bars; they should retain a slight jiggle when taken out of the oven.
- Chill the bars completely before slicing to ensure clean and even pieces.
