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Lemon Bars
Yield: 12 bars
Lemon bars are a refreshing dessert! A crisp, buttery shortbread crust with a sweet and tart lemon filling dusted in powdered sugar. If you love lemon desserts, these are the best lemon bars to try! Perfect for potlucks, picnics, and just because!
Equipment
- 8x8 baking pan lined with parchment paper
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ¼ tsp salt
- ½ cup unsalted butter room temperature and cubed
Lemon Filling
- 1¼ cups granulated sugar
- 3 tbsp all-purpose flour
- 1 tbsp lemon zest
- ½ cup lemon juice freshly squeezed
- 3 eggs room temperature
Additional Ingredients
- ¼ cup powdered sugar for dusting
Instructions
Shortbread Crust
- Preheat oven to 350° F. Prepare an 8x8 baking pan with nonstick cooking spray and parchment paper on the bottom and sides of the pan.
- In the bowl of a stand mixer or large mixing bowl, combine all-purpose flour, powdered sugar, salt, and cubed unsalted butter. Mix on low speed with an electric hand mixer or stand mixer fitted with a paddle attachment until the mixture becomes crumbly.
- Pour the crumbly mixture into the prepared baking pan. Press the crumbs into the bottom of the pan using a flat-bottomed measuring cup to create an even crust.
- Bake the shortbread crust for 15 minutes. Remove from the oven and allow to cool while making the filling.
Lemon Filling
- Lower the oven temperature to 325° F.
- In a large mixing bowl, whisk together granulated sugar, all-purpose flour, lemon zest, lemon juice, and eggs. Whisk until well combined and smooth. The lemon filling will be thin.
- Pour the lemon filling on top of the shortbread crust.
- Bake the lemon bars for approximately 20-25 minutes until the lemon filling is set and does not jiggle in the center.
- Remove from the oven and cool to room temperature. Cover the pan with plastic wrap and chill in the refrigerator for at least 2 hours.
- To serve, remove the lemon bars from the pan and cut into squares. Add a dusting of powdered sugar, if desired.
Notes
Lemon bars can be stored in an airtight container in the refrigerator for about 3 days. I recommend dusting with powdered sugar immediately before serving to prevent the sugar from dissolving.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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