Description
These crowd-pleasing lemon bars feature a buttery shortbread crust and a tangy, sweet lemon filling. Simple to make and even easier to love—this recipe is your new go-to dessert for any occasion.
Ingredients
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- 1 cup all-purpose flour (for crust)
- 1/4 cup powdered sugar
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (for filling)
- 2 teaspoons lemon zest
- 2/3 cup granulated sugar
- 2 large eggs
- 1/3 cup freshly squeezed lemon juice
- Extra powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (177°C).
- In a large bowl, whisk together flour, powdered sugar, and salt.
- Stir in melted butter and vanilla until a soft dough forms.
- Press dough into an 8×8-inch pan lined with parchment paper, spreading evenly and slightly up the sides.
- Bake for 18–20 minutes, until lightly golden. Dock crust with a fork.
- In a separate bowl, rub lemon zest into sugar with your fingers.
- Whisk in flour, then add eggs one at a time.
- Slowly whisk in lemon juice until smooth.
- Pour filling over hot crust and bake for 20–25 minutes, or until set with a slight jiggle in the center.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours.
- Dust with powdered sugar before slicing and serving.
Notes
To prevent sticking, grease and line your pan with parchment on all sides. Chill bars fully before slicing for clean squares. Store in the fridge up to 5 days or freeze for 3 months. Dust with powdered sugar right before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 170
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg