Description
These Easy Lemon Bars with Shortbread Crust are a delightful citrus dessert perfect for any occasion. Featuring a buttery, crumbly shortbread base topped with a tangy, smooth lemon filling, they offer a balanced blend of sweet and tart flavors. Finished with a dusting of powdered sugar and optional lemon slices, these bars are simple to make and sure to impress.
Ingredients
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
For Serving (Optional)
- Powdered sugar
- Lemon slices
Instructions
- Prep: Heat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang to easily lift out the bars later.
- Mix crust: In a medium bowl, combine softened butter, granulated sugar, vanilla extract, and a pinch of salt. Mix until creamy. Gradually stir in 2 cups of all-purpose flour until the mixture becomes crumbly and just combined.
- Pre-bake crust: Press the crust mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for about 15 minutes, or until the edges start turning golden.
- Prepare filling: In another medium bowl, whisk together 2 cups sugar, 6 large eggs, lemon juice, and finely grated lemon zest until smooth and combined. Then whisk in 1/4 cup flour and 2 tablespoons cornstarch until the mixture is smooth and well blended.
- Assemble bars: Pour the lemon filling over the pre-baked crust evenly. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is just set and no longer jiggly in the center.
- Cool: Remove from oven and allow the lemon bars to cool to room temperature. After they have cooled, place the bars in the refrigerator for about 2 hours to fully set.
- Serve: Once chilled, lift the bars out of the pan using the parchment paper overhang. Dust the top with powdered sugar and optionally garnish with lemon slices. Cut into 15 bars and serve.
Notes
- Ensure the lemon zest is finely grated to avoid bitterness in the filling.
- Use fresh lemon juice for the best flavor.
- Chilling the bars after baking helps them firm up for cleaner slicing.
- Line the pan with parchment paper for easy removal and less mess.
- Storage: Keep leftover lemon bars refrigerated in an airtight container for up to 4 days.
