Bright Zesty Lemon Bars (Printer-Friendly)

Bright lemon bars with buttery crust and tangy filling, ideal for a sweet dessert or tea treat.

# What You'll 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

→ Dusting

10 - Powdered sugar, for dusting

# How to Make It:

01 - Preheat 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 butter and sugar until light and fluffy. Add flour and salt; mix until just combined. Press evenly into the prepared pan.
03 - Bake the crust for 18 to 20 minutes until edges are lightly golden.
04 - Whisk sugar and flour in a large bowl. Add eggs, lemon juice, and lemon zest; whisk until smooth.
05 - Pour lemon filling over hot crust. Return to oven and bake 15 to 18 minutes until filling is set and slightly jiggles.
06 - Remove from oven and cool completely in pan on wire rack. Refrigerate at least 2 hours for clean slicing.
07 - Lift bars out using parchment overhang. Dust with powdered sugar and cut into squares.

# Expert Advice:

01 -
  • The crust stays buttery and crisp even after the filling sets, no soggy bottom here.
  • You get that perfect sweet-tart balance that makes you reach for a second piece without thinking.
  • They slice clean and look bakery-pretty with almost no effort.
02 -
  • Pour the filling onto the crust while it's still hot from the oven, this helps the layers bond so they don't separate when you slice.
  • Refrigerating is not optional, I tried cutting them after an hour once and they oozed everywhere.
  • Use fresh lemon juice, the bottled stuff tastes flat and won't give you that bright zing you're after.
03 -
  • Wipe your knife clean with a damp towel between each cut for bakery-perfect edges.
  • If the filling looks a little wobbly when you pull it out, that's okay, it firms up as it cools and chills.
  • Double the zest if you want more lemon flavor without adding extra liquid that could mess with the texture.

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