Bright and Tangy Lemon Bars
Delicious lemon bars with a buttery short crust and silky lemon custard, perfect for any occasion.
Ingredients
For the crust
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
For the filling
- 1 cup granulated sugar
- 2 large eggs room temperature helps with blending
- 1/2 cup freshly squeezed lemon juice about 2–3 lemons
- 1 tablespoon lemon zest zest before juicing
- 1/2 teaspoon baking powder for lift
For serving
- Powdered sugar powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment for easy removal.
- Make the crust: In a medium bowl, combine the flour and powdered sugar. Cut in the softened butter until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan.
- Bake the crust for 15 minutes, until it’s set and just beginning to color. Remove from oven.
Filling
- In a separate bowl, beat the granulated sugar and eggs until smooth. Add the lemon juice, lemon zest, and baking powder; whisk until fully combined.
- Pour the filling over the hot crust, smoothing the top. Return the pan to the oven and bake for about 20 minutes, or until the filling is set but still has a slight jiggle in the center.
Cooling and Serving
- Cool completely on a wire rack. Chill briefly in the fridge if you want cleaner slices. Dust with powdered sugar and cut into bars.
Notes
For a slightly sturdier crust, swap 2 tablespoons of the flour for almond flour. If you prefer a creamier filling, consider condensed milk variations. To make gluten-free, use a 1:1 gluten-free flour blend and press firmly when forming the crust.