Classic Lemon Bars
Yield: 16 squares
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour + cooling
Ingredients
For the Shortbread Crust:
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1 cup (226 g) unsalted butter, softened
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1/2 cup (100 g) granulated sugar
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2 cups (250 g) all-purpose flour
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1/4 teaspoon salt
For the Lemon Filling:
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1 1/2 cups (300 g) granulated sugar
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1/4 cup (30 g) all-purpose flour
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4 large eggs
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2/3 cup (160 ml) freshly squeezed lemon juice (from about 3–4 lemons)
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1 tablespoon lemon zest (optional, for added brightness)
For Finishing:
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Powdered sugar, for dusting (optional)
Instructions
1. Preheat and Prepare Pan:
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Preheat oven to 175°C (350°F).
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Line a 9×13-inch (23×33 cm) baking dish with parchment paper, leaving overhang for easy removal. Lightly grease if not using parchment.
2. Make the Shortbread Crust:
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In a medium bowl, cream together the butter and sugar until light and fluffy.
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Mix in the flour and salt until a crumbly dough forms.
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Press the mixture evenly into the bottom of the prepared pan.
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Bake for 18–20 minutes, or until lightly golden around the edges.
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Remove from oven and let cool slightly while preparing the filling.
3. Make the Lemon Filling:
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In a mixing bowl, whisk together the sugar and flour.
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Add eggs and whisk until fully incorporated.
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Stir in the lemon juice and zest (if using).
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Pour the filling over the warm crust.
4. Bake Again:
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Return to the oven and bake for 20–25 minutes, or until the center is set and no longer jiggles when lightly shaken.
5. Cool and Finish:
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Let the lemon bars cool completely in the pan on a wire rack.
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Once cool, refrigerate for at least 1 hour for cleaner slicing.
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Lift out using parchment overhang and cut into squares.
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Dust with powdered sugar before serving, if desired.
Storage:
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Store covered in the refrigerator for up to 4 days.
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Can be frozen (without powdered sugar) for up to 3 months.
Would you like a gluten-free, eggless, or meyer lemon version of this recipe?
