Pin it Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.
This recipe has become a family favorite and is always requested at gatherings.
Ingredients
- For the Shortbread Crust: 1 cup (125 g) all-purpose flour, 1/4 cup (30 g) powdered sugar, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter, cold and cubed
- For the Lemon Filling: 1 cup (200 g) granulated sugar, 2 large eggs, 2 tablespoons (15 g) all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons), 1 tablespoon finely grated lemon zest (about 1 lemon)
- For Finishing: Powdered sugar, for dusting
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare Crust Mixture:
- In a medium bowl, combine flour, powdered sugar, and salt for the crust. Add the cold, cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Bake Crust:
- Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes, until lightly golden.
- Make Filling:
- Meanwhile, whisk together granulated sugar and eggs in a medium bowl until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest. Whisk until well combined.
- Combine and Bake:
- Pour the lemon filling over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 18 to 20 minutes, or until the filling is set and just barely jiggles in the center.
- Cool Bars:
- Remove from the oven and let cool completely in the pan on a wire rack.
- Cut Bars:
- Use the parchment overhang to lift out the bars. Dust with powdered sugar and cut into 8 squares, then cut each square diagonally to make 16 triangles.
Pin it This recipe brings a sweet moment to my family gatherings and always makes everyone smile.
Required Tools
8-inch (20 cm) square baking pan, mixing bowls, whisk, pastry cutter or fork, parchment paper, sharp knife
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). If unsure about specific ingredient sources, double-check all labels for allergens.
Nutritional Information
Per serving: Calories 135, Total Fat 6 g, Carbohydrates 19 g, Protein 1 g
Pin it 
Enjoy these lemon bars chilled for the best flavor and texture.
Recipe FAQ
- → What is the best way to achieve a buttery shortbread crust?
Use cold, cubed unsalted butter and incorporate it into the flour and sugar mixture until it resembles coarse crumbs. This technique ensures a flaky, buttery texture once baked.
- → How do I know when the lemon filling is properly baked?
The filling should be set but slightly jiggle in the center when you gently shake the pan. This indicates a perfect balance between a firm top and creamy texture inside.
- → Can I prepare these bars ahead of time?
Yes, chilling the bars before slicing helps in achieving clean, sharp triangles and enhances flavor melding.
- → What can I serve alongside these lemon bars?
Pair them with a cup of Earl Grey tea or a glass of chilled Moscato for a delightful flavor combination that complements the citrus notes.
- → Is it possible to substitute lemon juice with another citrus?
Yes, lime juice can be used as a substitute for a tangy twist, altering the flavor profile without compromising texture.