Classic Tangy Lemon Bars
Bright, tangy lemon bars with a buttery shortbread crust, perfect for any occasion.
Equipment
- 1 – 9x13 baking pan
- 1 Food processor
- Parchment paper (enough to line the pan)
- Whisk
- Sharp Knife
Ingredients
- 3 cups all-purpose flour 360g, divided (2 1/2 cups for crust, 1/2 cup for filling)
- 2/3 cup powdered sugar 66g, plus extra for dusting
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter melted (170g)
- Zest of 3 lemons about 3 tablespoons
- 3 cups granulated sugar 600g
- 8 large eggs at room temperature
- 1 cup freshly squeezed lemon juice 240mL
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, ensuring there is some overhang on the sides to help lift the bars out easily after baking.
- Make the Shortbread Crust: In a large bowl, combine 2 1/2 cups (300g) of the all-purpose flour, powdered sugar, and salt. Pour in the melted butter and gently mix until the dough forms and comes together evenly. You can also use a stand mixer with a paddle attachment for this step. If desired, add a splash of vanilla extract with the butter for extra flavor.
- Bake the Crust: Press the dough evenly into the prepared baking dish, flattening it out with your fingers or the back of a spoon to form a smooth, uniform layer. Bake in the preheated oven for approximately 20 minutes, or until the crust turns a delicate golden color.
- Prepare Lemon-Sugar Mixture: While the crust bakes, place the granulated sugar in a food processor and add the lemon zest. Pulse until the zest is fully integrated into the sugar and the mixture appears pale yellow. If you don’t have a food processor, finely mince the zest and mix thoroughly with the sugar by hand.
- Mix the Filling: In a large bowl, combine the lemon-sugar mixture with the remaining 1/2 cup (60g) of flour. Add the freshly squeezed lemon juice and crack in the eggs. Whisk everything together vigorously until the filling is smooth and well combined.
- Bake the Lemon Filling: Pour the lemon filling evenly over the warm, baked crust. Return the pan to the oven and bake for about 25 minutes. For even cooking, rotate the pan halfway through the baking time. The filling should be set but slightly jiggly in the center.
- Cool and Chill: Remove the lemon bars from the oven and allow them to cool at room temperature for about one hour. Then transfer the pan to the refrigerator and chill for at least two hours to let the filling fully set.
- Serve: Once chilled, dust the top with powdered sugar. Use a clean, sharp knife dipped in warm water to cut the bars into squares, wiping the knife clean between cuts for neat edges.
Notes
- Always opt for fresh lemon juice and zest to achieve the brightest, most authentic flavor — bottled juice won’t provide the same zing.
- Lining the baking dish with parchment paper makes removing the bars effortless, but aluminum foil can be used as a substitute in a pinch.
- Don’t worry if the filling seems a bit soft right after baking; it will firm up as it cools and chills.
- These lemon bars freeze beautifully. After cutting, place them on a baking sheet to freeze individually, then wrap each bar tightly before storing. They’ll keep for up to three months in the freezer. Dust with powdered sugar just before serving for a fresh look.