Description
These classic Easy Lemon Bars feature a buttery shortbread crust topped with a bright, silky lemon filling. The crust is perfectly balanced with a tender crumb, and the lemon layer is tart, smooth, and delightfully gooey. This no-fuss dessert offers sunshine in every bite, making it a refreshing and satisfying treat.
Ingredients
Units
Scale
Shortbread Crust
- 1 cup softened butter
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 pinch of salt
- 2 cups all-purpose flour
Lemon Filling
- 2 cups granulated sugar
- 6 large eggs
- 1 cup lemon juice
- 2 lemons, finely grated zest only
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
Garnish
- Powdered sugar
- Lemon slices (optional)
Instructions
- Prep: Heat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper to prevent sticking and for easy removal of the bars.
- Mix crust: In a medium bowl, combine the softened butter, granulated sugar, vanilla extract, and a pinch of salt. Stir in the all-purpose flour just until the mixture is crumbly and combined, being careful not to overmix.
- Pre-bake crust: Press the crust mixture evenly into the prepared pan. Bake in the hot oven for about 15 minutes, until lightly golden and set.
- Prepare filling: In a medium bowl, whisk together the granulated sugar, eggs, lemon juice, and lemon zest until smooth and well combined. Next, whisk in the flour and cornstarch until the mixture is uniform and smooth.
- Assemble bars: Pour the lemon filling evenly over the pre-baked crust. Return the pan to the oven and bake for 25 minutes, until the filling is just set but still has a slight jiggle.
- Cool: Remove the bars from the oven and allow them to cool to room temperature. After about 2 hours, transfer the pan to the refrigerator to chill completely.
- Serve: Before serving, dust the lemon bars with powdered sugar and garnish with lemon slices if desired. Slice into 15 bars and enjoy.
Notes
- Be careful not to overmix the crust after adding flour to keep it tender and crumbly.
- Mix the lemon filling just before pouring it over the crust to prevent the eggs from curdling.
- Do not overbake; the lemon filling should still have a slight jiggle when removed from the oven.
- Chill completely before slicing to achieve clean, even slices.
Nutrition
- Serving Size: 1 bar
- Calories: 265 kcal
- Sugar: 32 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
