Name: Classic Lemon Bars with Shortbread Crust
Prep time: 20 min
Cook time: 50 min
Total time: PT3 hrs
Yield: 16 servings
Cuisine: International
Ingredients: 2 cups all-purpose flour, for crust; 0.5 cup powdered sugar, for crust; 0.25 tsp salt, for crust; 1 cup butter (2 sticks), cold and cubed; 2 cups granulated sugar, for filling; 0.25 cup all-purpose flour, for filling; 4 large eggs; 2 large egg yolks; 0.75 cup fresh lemon juice (about 4-5 lemons); 2 tbsp lemon zest (about 2 lemons); 0.5 cup powdered sugar, for dusting

These quintessential lemon bars deliver everything you want in this beloved dessert: a buttery, melt-in-your-mouth shortbread crust topped with a perfectly tangy-sweet lemon curd that's bright, refreshing, and utterly irresistible. The magic lies in achieving the ideal balance between the rich, crumbly crust and the smooth, citrusy filling - neither element should overpower the other. Our recipe produces bars with filling that's thick enough to slice cleanly but silky enough to practically melt on your tongue. The key is using fresh lemon juice and zest for maximum flavor impact - bottled juice simply cannot compare. A generous dusting of powdered sugar before serving adds the classic bakery presentation while providing a subtle sweetness that complements the tartness. These lemon bars are perfect for potlucks, bake sales, spring brunches, or anytime you need a dessert that impresses without requiring advanced baking skills. They're also remarkably forgiving - even if your filling is slightly under or over-baked, the results will still be delicious. Make them for Easter, Mother's Day, summer picnics, or whenever you crave a burst of sunshine on a plate.

Instructions

1
Prepare the Pan
Line a 9x13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal later. This step is essential for clean-cut bars. Preheat oven to 350°F (175°C).
2
Make the Crust
In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse crumbs with some pea-sized pieces remaining. Alternatively, cut butter into dry ingredients using a pastry cutter or your fingers.
3
Press and Bake Crust
Transfer mixture to prepared pan. Press firmly and evenly into the bottom, creating a compact layer with no thin spots. Pressing with the bottom of a measuring cup helps achieve an even surface. Bake for 20-25 minutes until edges are light golden brown and crust is set.
4
Prepare Lemon Filling
While crust bakes, whisk together granulated sugar and flour for the filling in a large bowl. Add eggs and egg yolks, whisking until smooth. Add lemon juice and lemon zest, whisking until well combined. The mixture should be uniform and slightly frothy.
5
Pour and Bake Filling
Remove crust from oven (keep oven on). Give lemon mixture a final whisk, then pour evenly over hot crust - pouring onto hot crust helps the filling set properly and adhere to the base. Return to oven and bake for 25-30 minutes until filling is set. It should jiggle slightly like Jello when gently shaken, but not appear liquid.
6
Cool Completely
Remove from oven and let cool completely in the pan at room temperature, about 1 hour. Then refrigerate for at least 2 hours until cold and fully set. The filling firms up significantly as it chills. Rushing this step results in messy, hard-to-cut bars.
7
Cut and Dust
Use parchment overhang to lift entire slab from pan onto cutting board. With a sharp knife wiped clean between cuts, slice into 16 bars (4x4 grid) or smaller squares as desired. For the cleanest cuts, dip knife in hot water and wipe dry before each cut.
8
Finish and Serve
Just before serving, dust generously with powdered sugar. For prettier presentation, place a stencil or decorative doily on top before dusting, then carefully remove. Store bars refrigerated for up to 5 days, but add fresh powdered sugar just before serving as it absorbs over time.

Nutrition Facts

Per serving (approximate values)

220

Calories

Protein

28g

Carbs

11g

Fat

Recipe Summary

1
Bright, tangy lemon bars with a buttery shortbread crust and powdered sugar topping.
2
The shortbread base is pre-baked until golden to prevent a soggy bottom.
3
The lemon filling uses both juice and zest for intense, well-rounded citrus flavor.
4
Chill thoroughly before slicing for clean, neat bars that hold their shape.
5
A dusting of powdered sugar just before serving adds sweetness and a beautiful finish.