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Classic Lemon Bars with a buttery shortbread crust and bright, tangy lemon custard filling, dusted with powdered sugar. Perfectly balanced sweet and tangy dessert, suitable for bake sales, potlucks, or make-ahead entertaining.

Ingredients

Scale
  • 1/2 lb unsalted butter (16 Tbsp), room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour (for crust)
  • 1/4 tsp salt
  • 7 large eggs, room temperature
  • 3 cups granulated sugar (for filling)
  • 2 tbsp lemon zest (from 4 to 5 lemons)
  • 1 cup freshly squeezed lemon juice (from 5 large or 8 medium lemons)
  • 1 cup all-purpose flour (for filling)
  • Confectioners (powdered) sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C) and line a 13×9 inch baking dish with parchment paper, allowing overhang on sides.
  2. Using a stand mixer with paddle attachment, cream softened unsalted butter and 1/2 cup granulated sugar until smooth.
  3. Add 1 1/2 teaspoons vanilla extract, 2 cups all-purpose flour, and 1/4 teaspoon salt; mix until just combined and dough is crumbly with no dry flour.
  4. Press the dough evenly into bottom of the prepared baking dish, smoothing with fingertips.
  5. Bake the crust for 18-20 minutes until edges are lightly golden; transfer to wire rack to cool slightly.
  6. While crust bakes, zest and juice lemons.
  7. In a large bowl, whisk the 7 room temperature eggs with 3 cups granulated sugar until blended and slightly fluffy.
  8. Add 1 cup fresh lemon juice and 2 tablespoons lemon zest to egg mixture, whisk to combine.
  9. Stir in 1 cup all-purpose flour and whisk until filling is smooth and free of lumps.
  10. Pour lemon filling over the warm crust evenly.
  11. Bake at 350°F (175°C) for 30-35 minutes until filling is set and center no longer jiggles.
  12. Cool bars in pan at room temperature for at least 1 hour, then refrigerate for a minimum of 2 hours to firm up.
  13. Lift bars out using parchment paper, transfer to a cutting board, and slice into 18-20 squares, wiping or dampening knife between cuts for neat edges.
  14. Dust tops with confectioners sugar before serving.

Notes

Ensure the lemon bars are completely set in the center before removing from oven; if center jiggles, bake longer., Use a 9×13 inch pan for best results; smaller pans yield thicker filling that may not bake properly., Room temperature eggs and lemon juice help create a smooth custard filling., If bars do not set, check oven time and correct measurements of lemon juice and flour., For clean slicing, chill bars well and wipe knife blade between cuts., Variations include swapping Meyer lemons (reduce sugar to 2 cups), using different citrus juices and zests, or changing the crust to graham cracker or nut-based crusts., Bars refrigerate well for 4-5 days and freeze up to 3-4 months. Thaw in fridge overnight or at room temp for 1-2 hours before serving., Avoid microwave reheating; warm bars in low oven if desired.

Nutrition

Find it online: https://gingerbaking.com/lemon-bars-3/