Description
Classic Lemon Bars are a delightful treat combining a buttery, crumbly shortbread crust with a tangy, sweet lemon custard topping. This easy-to-make dessert balances bright citrus flavors with smooth richness, perfect for any occasion. With just 5 simple steps and 45 minutes, you’ll have 16 servings of pure joy to share.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
Lemon Filling
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
Topping
- Powdered sugar for dusting
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking both the crust and the lemon topping evenly.
- Prepare Crust Mixture: In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the softened unsalted butter and use a fork or pastry cutter to blend until the mixture becomes crumbly and holds together when pressed.
- Press and Bake Crust: Grease a baking dish and firmly press the crumbly crust mixture evenly across the bottom to form a solid base. Bake it in the preheated oven for 15 minutes until lightly golden.
- Mix Lemon Filling: In a separate bowl, whisk together granulated sugar, eggs, fresh lemon juice, lemon zest, and baking powder until well combined and slightly frothy to ensure a smooth filling.
- Bake Lemon Bars: Pour the lemon filling over the pre-baked crust and return the dish to the oven. Bake for an additional 20 minutes until the filling is set and slightly firm to the touch. Let the bars cool completely before dusting with powdered sugar and slicing into 16 squares for serving.
Notes
- Use fresh lemon juice and zest for the best bright and authentic lemon flavor.
- Allow lemon bars to cool completely to ensure clean cuts and proper texture.
- Powdered sugar dusting is optional but adds a classic finishing touch.
- Store lemon bars in an airtight container in the refrigerator for up to 4 days.
- For extra zest, add a little lemon zest to the crust mixture as well.
