Save 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.
Save 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.
Save 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.