Description
Classic Easy Lemon Bars with a buttery shortbread crust and a bright, silky lemon filling. This recipe balances a crumbly, flavorful crust with a tart, smooth lemon topping that sets just right. Perfectly sweet and tangy, these lemon bars are a no-fuss dessert that delivers a burst of sunshine in every bite.
Ingredients
Units
Scale
Shortbread Crust
- 1 cup softened butter
- 1/2 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
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
Garnish
- powdered sugar
- lemon slices (optional)
Instructions
- Prep: Heat the oven to 350°F. Line a 9x13 inch pan with parchment paper to prevent sticking and make removal easier.
- 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 becomes crumbly and combined, being careful not to overmix.
- Pre-bake crust: Press the crust mixture evenly into the prepared pan. Bake in the preheated oven for about 15 minutes until lightly golden and set.
- Prepare filling: In a medium bowl, whisk together the granulated sugar, eggs, lemon juice, and finely grated lemon zest until smooth and well combined. Then whisk in the flour and cornstarch until the mixture is smooth.
- Assemble bars: Pour the lemon filling evenly over the pre-baked crust. Return to the oven and bake for 25 minutes until the filling is just set but still slightly jiggles in the center.
- Cool: Remove the pan from the oven and let the bars cool to room temperature. After cooling, refrigerate the bars for 2 hours to chill and fully set.
- Serve: Before serving, dust the bars with powdered sugar and optionally garnish with thin lemon slices. Slice into 15 bars and enjoy.
Notes
- Do not overmix the crust once the flour has been added; mix only until just combined to keep it crumbly.
- Prepare the lemon filling immediately before pouring over the crust to prevent the eggs from curdling.
- Avoid overbaking; the lemon bars should still have a slight jiggle when removed from the oven for the best texture.
- Chill completely in the fridge before slicing to achieve clean, even bars.
Nutrition
- Serving Size: 1 bar
- Calories: 265 kcal
- Sugar: 28 g
- Sodium: 75 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg
