Bright And Fresh Simple Lemon Bars (Printable)
Zesty lemon bars with buttery crust. Tangy and refreshing.
# What You'll Need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 tsp salt
→ Lemon Filling
05 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 1/4 cup all-purpose flour
08 - 2/3 cup fresh lemon juice
09 - 1 tbsp finely grated lemon zest
10 - Powdered sugar, for dusting
# Method:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a medium bowl, cream together butter and sugar until light and fluffy. Blend in flour and salt until the mixture resembles coarse crumbs and holds together when pressed.
03 - Press the dough firmly and evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes until the edges are lightly golden.
04 - While the crust bakes, whisk together eggs and sugar in a separate bowl until well blended. Sift in the flour and whisk until smooth. Stir in the fresh lemon juice and zest.
05 - Reduce oven temperature to 325°F. Pour the lemon filling over the hot crust. Return to the oven and bake for 18 to 20 minutes, or until the center is set and no longer jiggles when shaken.
06 - Cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out. Cut into squares and dust generously with powdered sugar before serving.
# Expert Hints:
01 -
- The balance of tart lemon and sweet shortbread is impossible to resist.
- It comes together quickly but tastes like you spent all day on it.
02 -
- Pouring the filling onto a hot crust is essential to prevent a soggy bottom.
- The custard is done when it barely jiggles in the very center.
03 -
- Use a microplane to get the zest without the bitter white pith.
- Let the bars cool completely before slicing or they will fall apart.