Description
These classic Easy Lemon Bars feature a buttery shortbread crust with a bright and silky lemon filling. The crust is perfectly balanced in thickness while the lemon layer delivers a tart, smooth, and slightly gooey texture. This no-fuss dessert captures sunshine in every bite and is ideal for any occasion.
Ingredients
Units
Scale
Shortbread Crust
- 1 cup softened butter
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 pinch of salt
- 2 cups all-purpose flour
Lemon Filling
- 2 cups granulated sugar
- 6 large eggs
- 1 cup lemon juice
- Zest of 2 lemons (finely grated only)
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
Garnish
- Powdered sugar
- Lemon slices (optional)
Instructions
- Prep: Heat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper to prevent sticking and for easy removal of the bars.
- Mix crust: In a medium bowl, combine the softened butter, granulated sugar, vanilla extract, and a pinch of salt. Stir in the all-purpose flour just until the mixture becomes crumbly and well combined, being careful not to overmix.
- Pre-bake crust: Press the crust mixture evenly into the prepared pan. Bake in the hot oven for about 15 minutes until lightly golden and set.
- Prepare filling: In another medium bowl, whisk together the granulated sugar, eggs, lemon juice, and lemon zest until smooth. Gradually whisk in the all-purpose flour and cornstarch until the filling is silky and without lumps.
- Assemble bars: Pour the lemon filling evenly over the pre-baked shortbread crust. Return to the oven and bake for 25 minutes or until the lemon layer is just set but still has a slight jiggle in the center.
- Cool: Remove the pan from the oven and let cool to room temperature. After about 2 hours, place the bars in the refrigerator to chill completely for clean slicing.
- Serve: Once chilled, dust the bars generously with powdered sugar and garnish with lemon slices if desired. Slice into 15 bars and serve.
Notes
- Do not overmix the crust once the flour is added; mix just until combined to ensure a tender crust.
- Mix the lemon filling right before pouring it over the crust to prevent the eggs from curdling.
- Avoid overbaking the bars; they should retain a slight jiggle when done.
- Chill the lemon bars completely before slicing to achieve clean, even bars.
Nutrition
- Serving Size: 1 bar
- Calories: 265 kcal
- Sugar: 28 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 120 mg
