Lemon Bars
These vibrant lemon bars feature a buttery, shortbread crust topped with a tangy, smooth lemon curd layer. They are the perfect balance of zesty brightness and sweet, buttery richness.
- Prep time: 12 minutes
- Cook time: 5 minutes
- Total time: 17 minutes
- Servings: 24
- Difficulty: Easy
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 2/3 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 9x9 inch pan with parchment.
- Cream 1 cup butter and 1/2 cup sugar; stir in 2 cups flour and salt to form a dough.
- Press the dough into the bottom of the pan and bake for 20 minutes.
- While the crust bakes, whisk together eggs, 1 1/2 cups sugar, 1/3 cup flour, lemon juice, and zest.
- Pour the lemon mixture over the hot crust immediately after removing from the oven.
- Bake for an additional 20 to 25 minutes until the filling is set.
- Cool completely, then dust with powdered sugar before slicing.
Tips
- Use freshly squeezed lemon juice for the best flavor.
- Let the bars cool completely and then chill in the fridge for at least two hours before cutting.
- Wipe your knife with a warm, damp cloth between cuts for clean edges.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh juice is highly recommended for the best flavor; bottled juice can taste metallic.
How do I store these?
Keep them refrigerated in an airtight container for up to 5 days.
Can I freeze them?
Yes, wrap them tightly in plastic wrap and freeze for up to 1 month.