Bright Fresh Lemon Bars (Printable)

Zesty lemon bars with buttery shortbread crust, perfect for warm-weather gatherings and citrus lovers.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ 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 (about 3-4 lemons)
09 - 1 tablespoon finely grated lemon zest
10 - Powdered sugar, for dusting

# Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, then mix until combined and a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes or until the edges are lightly golden.
04 - While the crust bakes, whisk together the eggs and sugar in a separate bowl until well blended. Add the flour and whisk until smooth, then stir in the fresh lemon juice and zest.
05 - Remove the crust from the oven and reduce the temperature to 325°F. Pour the lemon filling evenly over the hot crust. Return to the oven and bake for 18 to 20 minutes, or until the center is set and no longer jiggles when gently shaken.
06 - Cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out, then cut into 12 squares. Dust with powdered sugar before serving.

# Expert Tips:

01 -
  • The shortbread crust comes together in one bowl with no fancy equipment needed, which means less cleanup and more snacking.
  • That jolt of fresh lemon filling tastes like you spent all day on it, even though the whole thing comes together in under an hour.
02 -
  • Pouring the filling over the hot crust is not a shortcut, it is the move that prevents the base from turning soggy and helps the layers bond properly.
  • If you cut these while they are still warm, you will get messy, ragged edges that no amount of powdered sugar can hide.
03 -
  • Let the butter for your crust soften completely but not melt, because partially softened butter creates dense, greasy patches instead of that tender crumb.
  • A pinch of extra zest stirred into the filling at the very end gives you a flavor punch that makes people close their eyes on the first bite.

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