Bright Tangy Lemon Bars

Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.

This recipe quickly became a family favorite at our gatherings, loved for its refreshing lemon flavor and buttery crust.

Ingredients

• For the Shortbread Crust: 1 cup (125 g) all-purpose flour, 1/4 cup (30 g) powdered sugar, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter, cold and cubed
• For the Lemon Filling: 1 cup (200 g) granulated sugar, 2 large eggs, 2 tablespoons (15 g) all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons), 1 tablespoon finely grated lemon zest (about 1 lemon)
• For Finishing: Powdered sugar, for dusting

Instructions

Preheat Oven:

Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.

Make Crust Mixture:

Combine flour, powdered sugar, and salt for the crust. Add cold, cubed butter and cut in with a pastry cutter or fingers until coarse crumbs form.

Bake Crust:

Press mixture into bottom of prepared pan. Bake for 15–18 minutes until lightly golden.

Prepare Filling:

Whisk granulated sugar and eggs until smooth. Add flour, baking powder, salt, lemon juice, and zest. Whisk to combine.

Bake Filling:

Pour filling over hot crust. Return pan to oven and bake 18–20 minutes until set and slightly jiggly.

Cool:

Remove from oven and cool completely in pan on wire rack.

Serve:

Lift out bars using parchment. Dust with powdered sugar, cut into 8 squares, then diagonally into 16 triangles.

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Our family enjoys these lemon bars with afternoon tea, creating warm memories and satisfied smiles.

Recipe Variations

Try swapping lime juice for lemon to add a tangy twist or add a splash of pure lemon extract for extra flavor.

Storage Tips

Chill bars before slicing to ensure clean cuts and store leftovers in an airtight container refrigerated for up to 3 days.

Serving Suggestions

Pair these lemon bars with Earl Grey tea or a glass of chilled Moscato for a delightful treat.

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This classic lemon bar recipe is simple, delicious, and always a hit at any occasion.

Recipe FAQs

→ What gives the filling its tangy flavor?

Freshly squeezed lemon juice and finely grated lemon zest provide the bright, tangy flavor in the filling.

→ Why is the shortbread crust baked before adding the filling?

Baking the crust first ensures a firm, golden base that supports the filling without becoming soggy.

→ How can I achieve clean, precise triangle cuts?

Chilling the cooled bars before slicing helps create cleaner, more precise triangle shapes.

→ Are there any suggested pairings for these bars?

They pair beautifully with Earl Grey tea or a chilled glass of Moscato, enhancing the citrus notes.

→ Can I substitute lime juice for lemon juice?

Yes, swapping lime juice in the filling offers a distinctive tangy twist while maintaining a citrus profile.