Classic Lemon Bars
This classic lemon bar recipe is easy to make and OMG delicious! The buttery shortbread crust and bright lemon filling is the perfect mixture of tart & sweet.
Servings: 24 bars
Ingredients
For the crust
- 2 sticks butter, softened (½ lb or 1 cup)
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the filling
- 4 large eggs
- 2 cups granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon lemon zest (from about 1 large lemon)
- ½ cup fresh lemon juice (from about 2 large lemons)
For garnish (optional)
- about 1 tablespoon powdered sugar
- 1 tablespoon lemon zest (from about 1 large lemon)
Instructions
- Preheat oven to 350ºF. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), add the softened butter and powdered sugar and cream together until light and fluffy, scraping down the sides of the bowl as necessary. Add the flour and salt and mix again on low until just combined.
- Line a 9x13 baking dish with 2 sheets of parchment paper laid perpendicular so that a couple inches of paper drape over each edge of the pan. Dump the dough into the pan and use your hands to spread out and press into an even layer. Bake for about 20 minutes, until the crust is lightly golden brown on top. Remove from oven and allow to cool slightly but leave oven on.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), add all filling ingredients and beat until thoroughly combined. Pour evenly over the baked crust and return to the oven. Bake for about 20-25 more minutes, until the top is mostly dry and the filling is just set and doesn't jiggle when you shake the pan. Remove from oven and allow to cool completely; cool for 1-2 hours at room temperature and then transfer to the refrigerator to chill for another 1-2 hours.
- Use parchment paper to remove from pan and transfer to a cutting board. Trim the edges if desired and cut into 24 squares (6 pieces by 4 pieces), wiping the knife with a damp towel as needed. Dust with powdered sugar and sprinkle with lemon zest. Enjoy!
Notes
You need about 2 large lemons total for this recipe, using both the zest and the juice. Zest both lemons before juicing, you will need the zest of 1 lemon for the filling and the zest of the other lemon for the garnish, and all of the juice from both lemons for the filling.
*It's very important that you don't try to take the bars out of the pan before they have cooled because they will break apart. I like them served cold!