Description

These Classic Lemon Bars have a buttery shortbread crust and a smooth, tangy lemon filling dusted with powdered sugar. They’re easy to make and perfect for spring, summer, or any time you crave a refreshing citrus dessert!

Ingredients

Scale

For the Shortbread Crust:

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

For the Lemon Filling:

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
2/3 cup fresh lemon juice (about 3-4 lemons)
1 tablespoon lemon zest (optional, for extra flavor)
Powdered sugar, for dusting

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Instructions

Preheat & Prep – Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
Make the Shortbread Crust – In a bowl, mix butter, sugar, flour, and salt until crumbly. Press the mixture evenly into the bottom of the prepared pan.
Bake the Crust – Bake for 18–20 minutes, or until lightly golden. Remove from oven and set aside.
Make the Lemon Filling – In a separate bowl, whisk together sugar, flour, eggs, lemon juice, and lemon zest until smooth.
Bake Again – Pour the lemon mixture over the warm crust. Return to the oven and bake for 22–25 minutes, or until the center is just set and no longer jiggles.
Cool & Dust with Sugar – Let the bars cool completely at room temperature, then refrigerate for at least 1 hour. Dust with powdered sugar before slicing.
Slice & Serve – Cut into squares and enjoy!

Notes

For extra tangy bars, increase the lemon juice to ¾ cup.
For a thicker lemon layer, use a 9×9-inch pan and extend baking time slightly.
Store in the fridge for up to 5 days or freeze for up to 3 months.