Classic lemon bars with a buttery shortbread crust, tart lemon filling, and powdered sugar topping are always a crowd favorite!
- 1 cup unsalted butter (226 grams), softened to room temperature
- 1/2 cup granulated sugar (100 grams )
- 2 cups all-purpose flour (240 grams)
- 1/2 teaspoon coarse salt
- 4 large eggs
- 1 1/2 cup granulated sugar (300 grams)
- 2/3 cup freshly squeezed lemon juice (190 ml, 2-3 lemons)
- Zest of 2 lemons
- 1/2 cup all-purpose flour (60 grams)
- Powdered sugar for dusting
To make the crust:
Preheat oven to 350°F degrees and line a 9-inch square baking pan with parchment paper or greased foil.
With an electric mixer, beat the butter and sugar together until light and creamy, 2-3 minutes on high.
Add flour and salt and mix until the dough comes together.
Press evenly into the prepared sheet pan and bake until it just starts to turn golden brown, 15-20 minutes.
Let cool for about 15 minutes before adding filling.
To make the filling:
Whisk together the eggs, sugar, lemon juice, lemon zest, and flour until smooth.
Pour on top of the cooled crust.
Bake for a few minutes past the point when the center is set (if you jiggle the pan, the center should not move), about 30-35 minutes.
Cool in the pan for 15 minutes, then lift out of the pan with the parchment paper or foil, and transfer to a wire rack to cool completely before serving. You can chill in the fridge to cool it faster.
Dust the top of the bars with powdered sugar, then slice and serve.
Calories: 292kcal, Carbohydrates: 41g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 83mg, Sodium: 95mg, Potassium: 54mg, Fiber: 1g, Sugar: 25g, Vitamin A: 431IU, Vitamin C: 4mg, Calcium: 14mg, Iron: 1mg