Description
These easy homemade lemon bars feature a buttery shortbread crust and a tangy, silky lemon filling, all dusted with powdered sugar. Perfect for summer gatherings, they come together in just six simple steps and are a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 cup (120g) all-purpose flour (for crust)
- 1/2 cup (113g) unsalted butter, cold and cubed (for crust)
- 1/4 cup (30g) powdered sugar (for crust)
- 1/4 tsp salt (for crust)
- 2 large eggs, room temperature (for filling)
- 1 cup (200g) granulated sugar (for filling)
- 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons, for filling)
- 1 tbsp lemon zest, finely grated (for filling)
- 2 tbsp (16g) all-purpose flour (for filling)
- Pinch of salt (for filling)
- Powdered sugar, for dusting (finishing)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting, or grease the pan well.
- In a medium bowl, combine 1 cup flour, 1/4 cup powdered sugar, and 1/4 tsp salt. Add 1/2 cup cold, cubed butter. Blend with a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs. Press firmly and evenly into the prepared pan.
- Bake the crust for 18–20 minutes, or until lightly golden at the edges. Let cool slightly (about 5 minutes) while preparing the filling.
- In a clean bowl, whisk together 2 eggs, 1 cup granulated sugar, 1/3 cup fresh lemon juice, 1 tbsp lemon zest, 2 tbsp flour, and a pinch of salt until smooth and slightly foamy.
- Pour the lemon filling over the warm crust. Tap the pan gently to release air bubbles. Bake for 20–22 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool the bars in the pan for at least 30 minutes, then lift out using parchment. Chill in the fridge for an hour for cleaner cuts. Dust generously with powdered sugar and slice into 16 squares, wiping the knife between cuts.
Notes
For gluten-free bars, use a 1-to-1 gluten-free flour blend. For vegan, substitute plant-based butter and an egg replacer. Use cold butter for a crisp crust and don’t overmix the filling. Chill before slicing for neat bars. Store in the fridge for up to 5 days or freeze for up to 3 months. Dust with powdered sugar just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 130
- Sugar: 14
- Sodium: 60
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 21
- Protein: 2
Keywords: lemon bars, easy lemon bars, summer dessert, lemon dessert, homemade lemon bars, shortbread crust, picnic dessert, potluck dessert, citrus bars, best lemon bars