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Classic Lemon Bars with Crisp Shortbread Crust Recipe

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4.3 from 8 reviews

These classic lemon bars feature a buttery, tender crust and a tangy, sweet lemon filling, baked to perfection and dusted with confectioners’ sugar. Perfectly chilled and cut into neat squares, they make a refreshing dessert or snack for gatherings and special occasions.

Ingredients

Crust:

  • 1 cup (16 Tbsp; 226g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)

Filling:

  • 2 cups (400g) granulated sugar
  • 6 Tablespoons (46g) all-purpose flour
  • 6 large eggs
  • 1 cup (240ml) fresh lemon juice (about 4 lemons)
  • 2 teaspoons fresh lemon zest, optional

Topping:

  • Confectioners’ sugar for dusting (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 9×13-inch glass baking pan with parchment paper, covering the bottom and sides and leaving an overhang on the sides to allow easy removal of the baked bars later. Set aside.
  2. Make the Crust: In a medium bowl, combine the melted butter, granulated sugar, vanilla extract, and salt. Stir in the flour until completely blended, forming a thick dough. Press the dough firmly and evenly into the bottom of the prepared pan.
  3. Bake the Crust: Bake the crust for 20 to 22 minutes, or until the edges are lightly browned. Remove from the oven and, while still warm, poke holes all over the crust with a fork without piercing through. This step helps the filling adhere better. Set aside.
  4. Prepare the Filling: In a large bowl, sift together the granulated sugar and flour. Whisk in the eggs until smooth, then add lemon juice and lemon zest if using, mixing thoroughly.
  5. Assemble and Bake: Pour the lemon filling evenly over the warm crust. Bake for 22 to 26 minutes, or until the center is mostly set and does not jiggle significantly when the pan is gently tapped.
  6. Cool the Lemon Bars: Remove from oven and allow to cool completely at room temperature for about 2 hours. Then refrigerate for 1 to 2 hours until well chilled.
  7. Serve: Lift the lemon bars out of the pan using the parchment paper overhang. Dust generously with confectioners’ sugar if desired and cut into 24 squares. For clean cuts, wipe the knife between slices. Store leftovers in the refrigerator for up to 1 week.
  8. Freezing Instructions: Freeze lemon bars for up to 3 to 4 months by cutting the cooled bars (without sugar topping) into squares, placing on a baking sheet to freeze for 1 hour, then wrapping individually in foil or plastic wrap and storing in a freezer container. Thaw in the refrigerator before dusting with confectioners’ sugar and serving.

Notes

  • Use a glass baking pan as metal pans are not recommended for this recipe.
  • Poking holes in the crust before adding filling helps prevent the crust from becoming soggy.
  • Chilling the bars before serving improves flavor and texture.
  • For best presentation, wipe the knife clean between cuts to get neat squares.
  • Lemon zest is optional but enhances the lemon flavor.
  • Freezing without the topping preserves the texture; add confectioners’ sugar after thawing.

Find it online: https://recipefeastful.com/classic-lemon-bars-with-crisp-shortbread-crust-recipe/