Lemon Bars
If sunshine were a dessert, it would 100% be these lemon bars. A buttery, melt-in-your-mouth shortbread crust meets a silky, sweet-tart lemon filling. Every bite is a flavor explosion—bright, bold, and unapologetically refreshing.
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- 0.5 cup unsalted butter cold and cubed
- 0.25 cup powdered sugar
- 1 pinch salt
Lemon Filling
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 eggs large
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest finely grated
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting.
- In a bowl, mix the flour, powdered sugar, and salt. Add in the cold butter and cut it in using a pastry cutter or fingers until it resembles coarse crumbs.
- Press the crust mixture evenly into the prepared pan and bake for 18–20 minutes until lightly golden around the edges.
- While the crust is baking, whisk together sugar, flour, eggs, lemon juice, and lemon zest until smooth.
- Pour the lemon mixture over the hot crust immediately after removing it from the oven.
- Return to the oven and bake for another 18–20 minutes, until the center is just set and no longer jiggles.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.
- Dust with powdered sugar before serving. Optional: garnish with lemon zest.
Notes
These lemon bars can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months. Chill completely before slicing for clean cuts.