Classic Tangy Lemon Bars (Printable)

Buttery shortbread crust meets vibrant lemon filling in this classic tangy-sweet treat. Easy to make and perfect for any occasion.

# What You Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Lemon Filling

05 - 1 and 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tablespoon lemon zest

→ Topping

10 - Powdered sugar for dusting

# Steps:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Cream softened butter and 1/2 cup sugar in a large bowl until light and fluffy. Blend in 2 cups flour and 1/4 teaspoon salt, mixing just until dough comes together.
03 - Press dough evenly into prepared pan bottom. Bake for 18 to 20 minutes until edges turn lightly golden.
04 - While crust bakes, whisk together 1 and 1/2 cups sugar and 1/4 cup flour in a medium bowl. Add eggs, lemon juice, and lemon zest; whisk until fully incorporated and smooth.
05 - Pour lemon mixture immediately over the hot crust as soon as it comes out of the oven.
06 - Return pan to oven and bake for another 18 to 20 minutes until filling is just set in the center—slight wobble is acceptable.
07 - Let bars cool completely in the pan. Use parchment paper to lift out, then cut into 16 even squares.
08 - Dust generously with powdered sugar just before serving.

# Expert Hints:

01 -
  • The buttery crust melts in your mouth while the bright lemon filling wakes up your taste buds
  • These bars travel beautifully and actually taste better after a day in the fridge
  • The recipe comes together faster than you would think and uses basic pantry staples
02 -
  • Pouring the filling over the hot crust is crucial for getting that clean layer between shortbread and lemon
  • The center should still have a slight jiggle when you remove it from the oven since it will continue setting as it cools
  • Chilling the bars for at least two hours makes cutting them much easier and gives cleaner edges
03 -
  • Use room temperature eggs to help them incorporate more smoothly into the filling
  • Zest your lemons before juicing them, it is much harder to do once the fruit is squeezed

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