Lemon Bars
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Lemon Bars
These lemon bars have a buttery shortbread base and a bright, tangy lemon filling that sets firm and slices clean. The keys are pre-baking the crust, using fresh lemon juice, and chilling the bars before cutting. This recipe fills a 9-inch square pan and makes 16 bars.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour (1 3/4 cups for crust, 1/4 cup for filling)
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- Powdered sugar, for dusting
Directions
- Heat the oven to 350F. Line a 9-inch square pan with parchment, leaving an overhang.
- Beat the butter and 1/2 cup sugar until creamy. Mix in 1 3/4 cups flour and the salt until a soft dough forms. Press into the pan.
- Bake the crust 18 to 20 minutes, until lightly golden.
- Whisk the eggs, 1 1/2 cups sugar, lemon juice, zest, and remaining 1/4 cup flour until smooth.
- Pour the filling over the hot crust and bake 22 to 25 minutes, until the center is set and no longer jiggles.
- Cool completely, then chill 2 hours. Lift out, dust with powdered sugar, and cut into bars.
Tips and variations
- Use fresh lemon juice, not bottled, for the brightest flavor.
- Pour the filling onto the crust while the crust is still hot so the layers bond.
- Chill the bars before cutting for clean, sharp edges.
- Dust with powdered sugar just before serving, since it absorbs over time.
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Common questions
- Why is my lemon bar filling runny
- Runny filling means it was underbaked or cut too soon. Bake until the center is set and chill the bars before slicing.
- Can I use bottled lemon juice
- Fresh lemon juice gives the brightest, cleanest flavor. Bottled works in a pinch but tastes flatter.
- How do I get clean cuts
- Chill the bars fully, then cut with a sharp knife wiped clean between cuts. Dust with powdered sugar after cutting.
- How long do lemon bars keep
- Store them covered in the fridge for up to 5 days. They also freeze well for up to 2 months.
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