Tangy Lemon Bars with Buttery Crust (Printable)

Buttery shortbread crust topped with vibrant tangy lemon filling, dusted with powdered sugar.

# 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 tsp salt

→ Lemon Filling

05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - 1 tbsp lemon zest

→ Topping

10 - Powdered sugar for dusting

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Cream together softened butter and 1/2 cup sugar until light and fluffy. Blend in 2 cups flour and 1/4 tsp salt, mixing just until dough forms.
03 - Press dough evenly into pan bottom. Bake for 18-20 minutes until lightly golden.
04 - Whisk together 1 1/2 cups sugar and 1/4 cup flour. Add eggs, lemon juice, and lemon zest; whisk until thoroughly combined.
05 - Pour lemon mixture immediately over hot crust after removing from oven.
06 - Return to oven and bake 18-20 minutes until filling is just set in center.
07 - Let cool completely in pan. Lift out using parchment handles and slice into 16 bars.
08 - Dust generously with powdered sugar before serving.

# Expert Advice:

01 -
  • The buttery crust practically melts in your mouth while the filling delivers this perfect bright zing that wakes up your tastebuds
  • These bars strike that magical balance between sweet and tangy that makes people reach for seconds before theyve even finished their first
  • Theyre impressive enough for a dinner party but simple enough to throw together on a random Tuesday afternoon
02 -
  • I once rushed the cooling process and ended up with lemon bars that fell apart into a delicious but messy pile—lesson learned
  • Room temperature eggs whisk into the filling more easily and create a smoother texture than cold eggs straight from the fridge
  • The filling continues to set as it cools, so pulling them out when the center still has a tiny bit of wobble is actually perfect
03 -
  • Grate your lemon zest before juicing the lemons—its much harder to zest a squeezed fruit
  • If you notice tiny bubbles in your filling after baking, tap the pan gently on the counter right after pouring to release air before it goes in the oven

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