Description
Classic lemon bars with a buttery shortbread crust and tangy lemon curd filling. Perfectly balanced sweet and tart with a dusting of powdered sugar.
Ingredients
Scale
- 2 cups (250g) All-purpose flour
- ½ cup (60g) Powdered sugar
- 1 cup (225g), cubed Cold unsalted butter
- ¼ tsp Salt
Instructions
- Make the Shortbread Crust (10 Minutes) — Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment paper, leaving overhang on two sides (this makes lifting the bars out effortless). In a food processor, pulse flour, powdered sugar, and salt. Add cold cubed butter and pulse until the mixture resembles coarse sand with a few pea-sized pieces. Press the mixture firmly and evenly into the bottom of the pan — use the bottom of a measuring cup for a perfectly flat, compacted crust. An uneven crust bakes unevenly.
- Par-Bake the Crust (20 Minutes) — Bake the crust at 350°F for 18–20 minutes until the edges are lightly golden. The crust must be fully baked before the filling goes on — an under-baked crust absorbs the liquid filling and turns soggy. You want it pale golden, firm to the touch, and just starting to pull away from the edges. Remove from oven but leave the oven on.
- Make the Filling (5 Minutes) — While the crust bakes, whisk sugar, flour, and eggs in a large bowl until smooth. Add lemon juice and zest — whisk until fully incorporated. Don’t overmix — you want it smooth but not frothy. Too much air creates a foamy top layer on the bars instead of the smooth, silky finish you want.
- Pour and Bake (20 Minutes) — Pour the filling directly onto the hot crust — immediately, while it’s still warm from the oven. Baking on a hot crust helps the filling start setting from the bottom up. Bake 20–22 minutes at 350°F until the filling is set at the edges but still has a very slight jiggle in the center. It firms up completely as it cools. Overbaking makes the filling rubbery and dull-tasting.
- Cool and Chill (2+ Hours) — Cool completely in the pan on a wire rack (about 1 hour), then refrigerate at least 2 hours before cutting. Cold lemon bars slice cleanly into perfect rectangles. Warm bars will squish and the filling will ooze. Use a sharp knife dipped in hot water and wiped clean between cuts for the neatest results. Dust with powdered sugar just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 18g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Protein: 2.5g