Save to Pinterest Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.
I first made these lemon bars for a family gathering and they were devoured within minutes. The buttery crust paired perfectly with the tangy lemon filling making it an instant favorite.
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
- Step 1:
- 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.
- Step 2:
- In a medium bowl combine flour powdered sugar and salt for the crust. Add the cold cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Step 3:
- Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 18 minutes until lightly golden.
- Step 4:
- Meanwhile whisk together granulated sugar and eggs in a medium bowl until smooth. Add flour baking powder salt lemon juice and lemon zest. Whisk until well combined.
- Step 5:
- Pour the lemon filling over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 18 20 minutes or until the filling is set and just barely jiggles in the center.
- Step 6:
- Remove from the oven and let cool completely in the pan on a wire rack.
- Step 7:
- Use the parchment overhang to lift out the bars. Dust with powdered sugar and cut into 8 squares then cut each square diagonally to make 16 triangles.
Save to Pinterest This recipe is a go-to for family occasions as everyone loves the refreshing citrus taste and easy-to-eat triangle shape perfect for sharing.
Required Tools
8-inch (20 cm) square baking pan Mixing bowls Whisk Pastry cutter or fork Parchment paper Sharp knife
Allergen Information
Contains wheat (gluten) eggs and dairy (butter). If unsure about specific ingredient sources double-check all labels for allergens.
Nutritional Information
Calories 135 Total Fat 6 g Carbohydrates 19 g Protein 1 g per serving
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These lemon bars are best enjoyed fresh but can be stored refrigerated for up to 4 days keeping their vibrant flavor intact.
Recipe Q&A
- → What gives these bars their tangy flavor?
The tanginess comes from freshly squeezed lemon juice and finely grated lemon zest, which brighten the filling with natural citrus notes.
- → How is the shortbread crust prepared?
The crust combines flour, powdered sugar, salt, and cold cubed butter cut in until crumbly, then baked until lightly golden for a firm base.
- → Why should the bars be cooled before cutting?
Cooling allows the lemon filling to fully set, ensuring clean, neat slices without crumbling or spilling.
- → Can the lemon flavor be intensified?
Yes, add a splash of pure lemon extract to the filling for a stronger citrus aroma and taste.
- → What are some serving suggestions?
These bars pair nicely with a cup of Earl Grey tea or a chilled glass of Moscato, enhancing the overall enjoyment.