Description
These classic lemon bars feature a buttery shortbread crust and a silky, tangy lemon filling made with fresh lemon juice and zest. They’re easy to make, slice beautifully after chilling, and are perfect for brunch, picnics, potlucks, holidays, or a bright afternoon dessert.
Ingredients
For the shortbread crust:
2 cups (240 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1/4 teaspoon fine sea salt
1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
For the lemon filling:
1/4 cup (30 g) all-purpose flour
1 3/4 cups (350 g) granulated sugar
4 large eggs
2/3 cup (160 ml) freshly squeezed lemon juice
1–2 tablespoons finely grated lemon zest
1 teaspoon vanilla extract, optional
2–3 tablespoons powdered sugar, for dusting
Instructions
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease any exposed sides of the pan.
In a medium bowl, whisk together 2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt for the crust.
Add the melted butter and stir until the mixture looks like damp sand and starts to clump together.
Transfer the crust mixture to the prepared pan and press it firmly into an even, compact layer. Use your fingertips or the bottom of a measuring cup to pack it down well.
Bake the crust for 18–20 minutes, or until the edges are lightly golden and the top looks set.
While the crust bakes, zest the lemons first, then juice them. Measure out 2/3 cup fresh lemon juice.
In a large mixing bowl, whisk the eggs until smooth.
Add 1 3/4 cups sugar, 1/4 cup flour, lemon zest, lemon juice, and vanilla extract if using. Whisk just until smooth and no streaks of flour remain.
When the crust comes out of the oven, gently stir the lemon filling once more, then pour it over the hot crust.
Return the pan to the oven and bake for 18–22 minutes, or until the center looks set and only slightly jiggles when gently shaken.
Remove from the oven and let the lemon bars cool completely at room temperature for 1–2 hours.
Cover and refrigerate for at least 2 hours, or overnight, for the cleanest slices.
Use the parchment sling to lift the bars out of the pan. Dust generously with powdered sugar.
Cut into 20–24 squares and serve chilled or at cool room temperature.
Notes
Use fresh lemon juice for the brightest flavor. Bottled lemon juice can taste flat or slightly bitter.
Do not skip the chilling time. Cold lemon bars slice much more cleanly.
For neat squares, use a sharp knife and wipe the blade with a warm damp cloth between cuts.
Do not overmix the lemon filling, or you may create air bubbles on top.
Store leftovers in an airtight container in the refrigerator for 4–5 days.
To freeze, place cut bars on a tray until firm, then transfer to a freezer-safe container. Freeze for up to 2–3 months and thaw in the refrigerator.
Dust with fresh powdered sugar just before serving, especially if the bars have been refrigerated or frozen.
- Prep Time: lemon bars, classic lemon bars, easy lemon bars, lemon dessert, shortbread crust lemon bars, fresh lemon bars