Description
These lemon bars feature a crisp, buttery shortbread crust that stays sandy and never gets soggy, paired with a perfectly tangy, smooth lemon curd filling. It’s an easy, one-pan dessert that is make-ahead friendly and tastes better than bakery versions.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1 teaspoon lemon zest
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1/2 cup (120ml) fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup (120g) powdered sugar
- 1/4 cup (30g) all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
- In a medium bowl, beat softened butter and 1/2 cup granulated sugar until light and fluffy (2-3 minutes).
- Add 1/4 cup powdered sugar, 1 teaspoon lemon zest, and 2 cups flour. Mix on low speed just until the dough resembles wet sand. Do not overmix.
- Press the dough firmly and evenly into the bottom of the prepared pan. Bake for 18-20 minutes until edges are lightly golden. Remove and let cool slightly while making the filling.
- In a large bowl, whisk 1 1/2 cups granulated sugar and 1/4 cup flour together.
- Add eggs one at a time, whisking well after each addition to prevent curdling.
- Add fresh lemon juice and 2 tablespoons lemon zest. Whisk until smooth and pale yellow.
- Pour the filling over the partially baked crust and spread evenly with an offset spatula.
- Bake for 20-25 minutes until edges are set and the center has a slight jiggle.
- Cool on a wire rack for 30 minutes, then cover loosely and refrigerate for at least 4 hours or overnight.
- Lift bars out using parchment overhang, peel off paper, and cut into squares. Dust with powdered sugar before serving.
Notes
Use room temperature eggs to prevent curdling. Do not skip pre-baking the crust to ensure it stays crisp. Chill thoroughly before cutting for clean slices. Store in an airtight container in the fridge for up to one week. Do not freeze as the filling may become watery.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square (2x2 inch)
- Calories: 220
- Sugar: 22
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 32
- Protein: 3
Keywords: lemon bars, shortbread crust, easy dessert, homemade lemon bars, tangy lemon curd, make-ahead dessert, classic dessert