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Bright and zingy lemon bars featuring a crisp, buttery shortbread crust topped with a smooth and vibrant lemon filling made with fresh lemon juice and zest. A simple yet delightful dessert perfect for any occasion.

Ingredients

Scale
  • 3 cups all-purpose flour (360g), divided (2 1/2 cups for crust and 1/2 cup for filling)
  • 2/3 cups powdered sugar (66g) for the shortbread, plus more for dusting
  • 1/2 tsp salt
  • 12 tbsp unsalted butter, melted (170g)
  • 3 tbsp lemon zest (zest of three lemons)
  • 3 cups sugar (600g)
  • 8 large eggs, room temperature
  • 1 cup fresh lemon juice (240mL)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
  2. In a bowl, whisk together 2 1/2 cups all-purpose flour, 2/3 cup powdered sugar, and 1/2 tsp salt.
  3. Pour in 12 tbsp melted unsalted butter and mix until combined (can use a stand mixer with paddle attachment). Optionally, add 1 tsp vanilla with butter.
  4. Sprinkle the dough evenly into the lined pan and press into a smooth layer.
  5. Bake crust at 350°F for about 20 minutes or until light golden.
  6. While crust bakes, add 3 cups sugar to a food processor along with zest of 3 lemons; pulse until sugar is pale yellow. Alternatively, mince zest and mix by hand.
  7. In a large bowl, combine the lemon-sugar mixture with the remaining 1/2 cup flour, mixing well.
  8. Add 1 cup fresh lemon juice and 8 large eggs to the mixture; whisk until smooth and fully combined.
  9. Pour lemon filling over the warm crust and bake at 350°F for about 25 minutes, rotating pan halfway through baking, until center is just set (edges set, center may jiggle slightly).
  10. Cool bars on counter for 1 hour, then refrigerate at least 2 hours to fully chill and set the filling.
  11. Dust the top generously with powdered sugar.
  12. Cut into bars using a sharp knife dipped in warm water; wipe and re-dip knife between cuts for clean slices.

Notes

Always use fresh lemon juice for best flavor; avoid bottled or from concentrate., Lining the pan with parchment paper makes for easy removal; foil can be used as backup., Bars continue to firm up as they cool—don’t worry if slightly soft when just out of oven., Make ahead friendly: cut and freeze bars individually for up to 3 months, dust with powdered sugar before serving., Do not rush chilling to allow proper setting of filling.

Nutrition

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