Description
These Lemon Bars feature a buttery shortbread crust topped with a smooth, tangy lemon filling for the perfect balance of sweet and tart. A refreshing and easy-to-make dessert that’s great for parties, bake sales, or just because you love lemony treats!
Ingredients
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
For the Lemon Filling:
- 1 3/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup fresh lemon juice (about 3-4 lemons)
- 1 tbsp lemon zest
Instructions
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Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Line a 9×13-inch baking pan with parchment paper.
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Make the Shortbread Crust:
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In a bowl, mix flour, powdered sugar, and salt.
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Cut in cold butter using a pastry cutter or food processor until crumbly.
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Press evenly into the prepared pan.
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Bake for 18-20 minutes until lightly golden.
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Prepare the Lemon Filling:
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While the crust bakes, whisk together sugar, flour, eggs, lemon juice, and lemon zest until smooth.
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Bake the Lemon Bars:
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Pour the filling over the hot crust.
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Bake for 20-25 minutes, until set and no longer jiggles.
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Cool completely, then refrigerate for at least 2 hours before slicing.
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Dust & Serve:
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Once chilled, dust with powdered sugar.
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Cut into squares and serve cold.
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Notes
- Use fresh lemons for the best flavor—bottled juice won’t work as well.
- Pour the filling over the hot crust to ensure it sets properly.
- Chill before cutting for clean, sharp slices.
Nutrition
- Calories: ~180 kcal
- Sodium: ~60mg
- Fat: ~8g
- Carbohydrates: ~27g
- Protein: ~2g