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Lemon Bars

Tangy Lemon Bars: Bright and Citrusy with a Melt-in-Your-Mouth Crust

These bright and citrusy lemon bars with a melt-in-your-mouth crust deliver the perfect balance of sweet and tangy, with a refreshing burst of flavor that's impossible to resist – especially when the weather warms up.
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Course: Dessert
Cuisine: American
Keyword: Lemon Bars, Citrus Dessert, Shortbread Crust, Tangy Dessert
Prep Time: 25 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 24 bars
Calories: 176kcal

Equipment

  • 9x13 inch Baking Pan
  • Parchment Paper
  • Mixing bowls
  • Fine-Mesh Sieve

Ingredients

Shortbread Crust

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 tsp salt

Lemon Filling

  • 2 cups granulated sugar
  • 6 tbsp all-purpose flour
  • 6 large eggs
  • 1 cup fresh lemon juice approximately 4-6 lemons
  • 2 tbsp lemon zest from about 2 lemons
  • powdered sugar for dusting

Instructions

  • Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
  • In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Add flour and salt, mixing until just combined.
  • Gently press the dough evenly into your prepared pan, creating a smooth surface that extends to all corners.
  • Bake the crust for 15-20 minutes until just beginning to turn golden at the edges.
  • While the crust bakes, whisk together sugar and flour in a medium bowl. Add eggs one at a time, whisking well after each addition until the mixture is smooth.
  • Stir in lemon juice and zest, mixing until everything is fully incorporated.
  • Pour the lemon filling over the hot pre-baked crust immediately after removing it from the oven.
  • Return the pan to the oven and bake for 20-25 minutes more, until the filling is set but still has a slight jiggle in the center.
  • Allow the lemon bars to cool completely at room temperature (about 1 hour) before transferring to the refrigerator to chill for at least another hour.
  • Once chilled, use the parchment paper overhang to lift the entire slab out of the pan. Dust generously with powdered sugar using a fine-mesh sieve, then cut into squares with a clean knife.

Notes

For the best results, make sure to pre-bake the crust completely before adding the filling to avoid a soggy bottom.
Cut with a clean knife, wiping between cuts for the sharpest edges.
These bars can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
Add a fresh dusting of powdered sugar just before serving, as it tends to absorb into the filling over time.

Nutrition

Calories: 176kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 48mg | Fiber: 0.4g | Sugar: 20g
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