Classic Lemon Bars with Shortbread Crust (Print version)
Buttery shortbread crust, bright lemon filling, and clean bakery-style squares you can make ahead for parties or weekend baking.
# Ingredients:
For the shortbread crust
01 -
2 cups (250 g) all-purpose flour
02 -
1/2 cup (60 g) powdered sugar
03 -
1/4 teaspoon fine salt
04 -
1 cup (226 g) unsalted butter, melted and slightly cooled
05 -
1 teaspoon vanilla extract
For the lemon filling
06 -
2 cups (400 g) granulated sugar
07 -
1 tablespoon finely grated lemon zest
08 -
1/3 cup (42 g) all-purpose flour
09 -
6 large eggs, room temperature
10 -
1 cup (240 ml) fresh lemon juice, from about 5-6 lemons
11 -
1/8 teaspoon fine salt
For finishing
12 -
2 tablespoons powdered sugar, for dusting
# Instructions:
01 -
Heat the oven to 350 F. Line a 13x9-inch baking pan with parchment paper, leaving overhang on two sides for lifting.
02 -
Stir the flour, powdered sugar, and salt in a bowl. Add the melted butter and vanilla, then mix until evenly moistened.
03 -
Press the dough firmly and evenly into the pan. Bake for 18-20 minutes, until the edges are lightly golden and the center looks dry.
04 -
While the crust bakes, rub the lemon zest into the granulated sugar. Whisk in the flour, then add the eggs, lemon juice, and salt. Whisk until smooth.
05 -
Pour the filling over the hot crust. Bake for 22-26 minutes, until the edges are set and the center has a slight jiggle.
06 -
Cool completely at room temperature, then refrigerate for at least 2 hours so the filling firms for clean slicing.
07 -
Lift the bars from the pan using the parchment. Dust with powdered sugar and cut into 24 squares with a sharp clean knife.
# Good to know:
01 -
Chilling time is not included in the cook time.
02 -
Dust with powdered sugar just before serving.
03 -
Fresh lemon juice gives the cleanest flavor.