A crisp shortbread crust with a silky, tangy lemon filling.
Bright and zesty, these classic lemon bars feature a buttery shortbread crust topped with a luscious lemon filling. Perfect for any citrus lover.
Why you'll want it now, The refreshing lemon flavor makes them a perfect treat for any occasion.
Why this recipe works
The shortbread crust provides a sturdy, buttery base that contrasts beautifully with the smooth, tangy lemon filling. Baking the crust first ensures it remains crisp and doesn't get soggy under the filling.
Equipment
8 x 8 in (20 x 20 cm) baking pan
parchment paper
mixing bowls
whisk
spatula
zester
citrus juicer
cooling rack
How to make it
Preheat your oven to 350°F (175°C) and line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine the flour, softened butter, granulated sugar, and salt for the crust. Mix until a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form the crust. Bake for 15 minutes until lightly golden.
While the crust is baking, prepare the lemon filling. In another bowl, whisk together the granulated sugar and flour. Add the eggs, lemon juice, and lemon zest, whisking until smooth.
Pour the lemon filling over the hot crust. Return the pan to the oven and bake for an additional 20 minutes, or until the filling is set and slightly golden at the edges.
Allow the bars to cool completely in the pan on a cooling rack, then chill in the refrigerator for at least 2 hours before slicing into 16 bars.
Enjoy these refreshing lemon bars with their perfect balance of tart and sweet. Happy baking!
How you'll know it's ready
The lemon filling should be set and slightly golden at the edges, with the center firm to the touch.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature by 25°F and check a few minutes early. Standard ovens are perfect as-is.
Troubleshooting
If the crust is too crumbly, ensure the butter is fully incorporated.
For a firmer filling, bake a few minutes longer until it no longer jiggles.
If the bars are too tart, add a bit more sugar to the filling next time.
To prevent sticking, ensure the parchment paper fully lines the pan with overhang.
Storage
Store the lemon bars in an airtight container in the refrigerator for up to 5 days.
Make ahead
Prepare the bars a day ahead and store in the refrigerator. They taste even better the next day.
Variations
Add a teaspoon of vanilla extract to the filling for a hint of sweetness.
Sprinkle with powdered sugar before serving for added sweetness.
Use lime juice and zest for a lime variation.
Frequently asked questions
Can I freeze lemon bars?
Yes, wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months.
How do I make the crust less crumbly?
Make sure the butter is softened and fully mixed into the flour and sugar.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Why is my filling runny?
Ensure the filling is baked until set and the edges are slightly golden.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
