Lemon Bars
Buttery shortbread crust topped with a silky, tangy lemon curd filling, dusted with powdered sugar.
Details
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 4 large eggs
- 1.5 cups granulated sugar
- 1/3 cup all-purpose flour (for filling)
- 2/3 cup fresh lemon juice (about 4 lemons)
- Zest of 2 lemons
- Powdered sugar for dusting
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13 pan with parchment, leaving overhang.
- 2
Beat butter and powdered sugar until fluffy. Mix in 2 cups flour and salt until a dough forms.
- 3
Press into the pan evenly. Bake 18-20 minutes until edges are lightly golden.
- 4
While crust bakes, whisk eggs, granulated sugar, 1/3 cup flour, lemon juice, and lemon zest.
- 5
Pour filling over the hot crust. Return to oven and bake 20-22 minutes until the filling is set (it should jiggle very slightly in the center).
- 6
Cool completely, then refrigerate 1 hour. Cut into bars and dust with powdered sugar.
About This Recipe
A shimmering testament to culinary alchemy, the classic Lemon Bar captivates with its exquisite harmony of textures and flavors. This iconic American dessert, a beloved fixture at countless gatherings from potlucks to holiday tables since at least the mid-20th century, masterfully marries a tender, buttery shortbread crust with a vibrant, intensely tangy lemon curd. Its enduring appeal lies in the refreshing brightness of fresh citrus cutting through the richness of the butter and sugar, creating a sophisticated yet comforting treat. The key to perfection lies in two distinct phases: first, crafting a perfectly pressed, pre-baked shortbread base that offers a delightful crumbly counterpoint to the silky filling; second, preparing the luscious lemon curd. For the curd, fresh lemon juice and zest are non-negotiable for that authentic, zesty punch, while a careful bake ensures a wobbly, barely set custard that firms beautifully upon cooling. While traditionally dusted with a generous cloud of powdered sugar, variations might include a hint of lime for a different citrus note or even a swirl of raspberry. Best served chilled, these bars offer a delightful palate cleanser or a sunny dessert to brighten any occasion.
Tips & Tricks
- • When pressing the shortbread crust into the pan, ensure an even layer all the way to the edges. This prevents thin spots that can overbake and thick spots that might remain undercooked, ensuring a uniform base for your curd.
- • For a slightly different citrus profile, substitute half of the lemon juice and zest with fresh lime juice and zest to create a delightful lemon-lime bar. You could also experiment with orange for a sweeter, milder flavor.
- • Lemon bars keep exceptionally well. Once completely cooled and dusted with powdered sugar, store them in an airtight container in the refrigerator for up to 3-4 days. They also freeze beautifully for up to a month; thaw in the refrigerator before serving.
- • Enhance the experience by serving chilled lemon bars alongside a dollop of freshly whipped cream or a few fresh berries like raspberries or blueberries. A light dusting of extra powdered sugar just before serving adds an elegant touch.
Nutrition Facts
Per serving (approximate)