Bright and Fresh Simple Lemon Bars (Printable Format)
Enjoy zesty lemon filling atop a buttery shortbread crust for a refreshing dessert.
# What You Need:
→ For the Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 tsp salt
→ For the Lemon Filling
05 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 1/4 cup all-purpose flour
08 - 2/3 cup fresh lemon juice
09 - 1 tbsp finely grated lemon zest
10 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Cream butter and sugar until fluffy. Blend in flour and salt until crumbly dough forms.
03 - Press dough evenly into pan bottom. Bake for 18-20 minutes until golden.
04 - Whisk eggs and sugar. Add flour and mix until smooth. Stir in juice and zest.
05 - Lower heat to 325°F. Pour filling over hot crust. Bake 18-20 minutes until set.
06 - Cool completely on a wire rack. Cut into squares and dust with powdered sugar.
# Expert Suggestions:
01 -
- The contrast between the tangy custard and crumbly crust is absolutely addictive.
- It requires very little active effort but tastes like you worked all day.
02 -
- Do not overbake the crust or it will become hard and difficult to cut through.
- Pouring the filling onto a hot crust helps start the cooking process instantly.
03 -
- Room temperature ingredients prevent the filling from separating and creating a greasy layer.
- Use a microplane to get the zest without the bitter white pith.