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Classic Lemon Bars with a tender and crisp shortbread crust topped with a smooth, tart-sweet lemon filling. Makes approximately 20 squares from a 9×13-inch pan, perfect for gatherings and easy to store or freeze.

Ingredients

Scale
  • For the Crust:
  • 1 3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1 cup confectioners’ sugar, plus more for dusting
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch (13-mm) pieces
  • For the Lemon Topping:
  • 6 large eggs
  • 3 cups granulated sugar
  • 2 tablespoons lemon zest (zest lemons before juicing)
  • 2/3 cup freshly squeezed lemon juice (from 5 to 6 lemons)
  • 2/3 cup all-purpose flour, spooned into measuring cup and leveled-off

Instructions

  1. Position oven rack in center and preheat oven to 350°F (175°C).
  2. Line a 9×13-inch metal baking pan with heavy-duty aluminum foil, pressing foil into corners and sides with overlap for overhang to lift bars later. Spray foil with nonstick cooking spray.
  3. In a food processor fitted with a blade, combine 1 3/4 cups flour, cornstarch, salt, and confectioners’ sugar. Pulse briefly to mix.
  4. Add cold butter pieces to mixture and pulse 10-15 seconds until coarse crumbs form with pea-sized butter pieces.
  5. Evenly sprinkle crust mixture into prepared pan. Press firmly with fingers into an even layer, building up a 3/4-inch edge around sides to contain filling.
  6. Chill crust in refrigerator for 30 minutes or freezer for 15 minutes.
  7. Bake crust for 15-20 minutes until lightly golden.
  8. While crust bakes, whisk eggs, granulated sugar, lemon juice, lemon zest, and 2/3 cup flour in a large bowl until smooth and lump-free.
  9. Once crust is baked, stir lemon filling, then pour evenly over warm crust.
  10. Bake for an additional 30-35 minutes until topping is set and firm to touch, allowing a slight gentle jiggle in center.
  11. Remove pan from oven and cool completely on a wire rack (this may take several hours).
  12. Use foil overhang to lift bars from pan onto a cutting board. Gently peel foil from edges, using knife if needed.
  13. Once bars are fully cooled, cut into squares or triangles using a sharp knife. Dust with confectioners’ sugar before serving.
  14. Store leftovers in airtight container in refrigerator up to 4 days or freeze for longer storage.

Notes

Use heavy-duty aluminum foil or parchment paper to prevent sticking and ease removal of bars., Keep butter cold before mixing to achieve flaky shortbread texture., Measure flour by spooning into cup and leveling off for best crust texture., Chilling crust before baking helps it hold together and prevents filling leakage., Whisk filling thoroughly to avoid lumps and ensure even setting., Do not overbake lemon topping; it should be set but may have a slight jiggle before cooling., Use sharp knife to slice and clean between cuts; warming the blade can help create neat edges., Freeze whole batch wrapped tightly for up to 3 months or individual bars wrapped and stored in freezer-safe container., Small cracks in filling are normal and do not affect flavor or quality.

Nutrition

Find it online: https://gingerbaking.com/best-ever-lemon-bars-with-buttery-shortbread-crust/